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Monday, December 10, 2012

Creamy Lemon Cheesecake

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.

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
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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