Using an instant lemon flavored pudding mix,
it couldn't get any easier to make this cake.
Simply placing ginger snap cookies around the
bottom of a springform pan makes an easy crust.
Ingredients:
Vegetable grease and flour
12 lemon snap cookies
3 packages cream cheese
1/2 cup granulated sugar
3 large eggs
1 package instant vanilla pie filling
1/2 cup milk
1/2 teaspoon salt
prepared jar of lemon curd
Directions:
Preheat oven to 375 degrees F.
Grease and flour a 9" spring form pan.
Place lemon snap cookies around the outside
edge of pan to form a circle in the pan.
In a mixing bowl whip cream cheese and sugar
until fluffy then add in eggs, one at a time.
Add in salt and instant vanilla pudding.
Whip to combine well, scraping down the sides
of the mixing bowl with a spatula as needed.
Add in milk to create a smooth batter.
Pour lemon cheese batter in spring form pan
shaking pan a little to even batter out.
Place pan in oven and bake about 1 hour or
until the top is cracked and golden brown.
Turn off heat and open up oven door a crack,
leave cake in oven until cool then remove
and spresd lemon curd evenly over top.
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