Recipe for Sour Cream Lemon Cheesecake from the Desserts section.
Sour Cream Lemon Cheesecake1 box pudding recipe lemon cake mix
3 eggs
2 tablespoons flour
1 tablespoon plus 1 teaspoon vegetable oil
16 ounces dairy sour cream
1/2 cup granulated sugar
1 teaspoon lemon juice
1 cup milk
2 drops yellow food coloring
1 (21 ounce) can blueberry pie filling Preheat oven to 300 degrees F. Measure out 1 1/2 cups dry cake mix; set aside. Stir together remaining dry cake mix, 1 egg, flour and oil in a large bowl. Press this crumb mixture evenly into bottom and three-quarters of the way up the sides of a 13 x 9 x 2-inch pan. In the same bowl, blend sour cream, sugar, 2 eggs, reserved cake mix, and lemon juice for 1 minute at low speed. Gradually add milk and food coloring while beating for 2 minutes at medium speed. Pour into crumb crust. Bake at 300 degrees F for 45 to 50 minutes, or until center is firm. Do not overbake. Cool at room temperature for 1 hour. Top with blueberry pie filling or your favorite pie filling and refrigerate.
We hope you enjoy your freshly made Sour Cream Lemon Cheesecake. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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