Sour Cream Lemon Cheesecake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 2 |
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This is a twist to a regular cheesecake! Ingredients:
1 (18 1/2 ounce) package duncan hines lemon cake mix with pudding |
3 eggs |
2 tablespoons flour |
1 tablespoon crisco cooking oil or 1 tablespoon puritan oil |
1 teaspoon crisco cooking oil or 1 teaspoon puritan oil |
2 (8 ounce) cartons sour cream |
1/2 cup sugar |
1 teaspoon lemon juice |
1 cup milk |
2 drops yellow food coloring |
1 (21 ounce) can blueberry pie filling |
Directions:
1. Heat oven to 300 degrees.
2. Measure out 1 1/2 cups of dry cake mix; set aside.
3. Stir together the remaining dry cak mix, 1 egg, flour and oil in a large bowl.
4. Press this crumb mixture evenly into bottom 3/4 of the way up the sides of a 13 by 9 by 2-inch pan.
5. In same bowl, blend sour cream, sugar, 2 eggs, reseved cake and lemon juice1 minute at low speed.
6. Gradually add milk and food coloring while beating 2 minutes at medium speed.Pour into crumb crust.
7. Bake at 300 degrees for 45 to 50 minutes or until center is firm. Do not overbake.
8. Cool at room temperature 1 hour.
9. Top with blueberry pie filling or your favorite pie filling and refrigerate.
10. Makes one 13 by 9-inch cake.
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