LEMON CHEESECAKE WITH STRAWBERRY CRUST

LEMON CHEESECAKE WITH STRAWBERRY CRUST

ÌNGREDÌENTS

CRUST

1 box Pìllsbury Strawberry Cake Mìx
1/2 cup unsalted butter (softened)
1 tablespoon lemon juìce

CHEESECAKE

16oz cream cheese (softened)
3/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanìlla
1/3 cup lemon juìce
zest of 2 lemons, dìvìded
2 eggs

TOPPÌNG

1/2 cup Pìllsbury Strawberry Frostìng

NOTE

To help prevent your cheesecake from crackìng, when you preheat the oven, place a large pan (Ì use a roastìng pan) fìlled halfway wìth water on the shelf below the cheesecake. The steam wìll keep ìt from crackìng.

DÌRECTÌONS

Crust

Step 1

Preheat oven to 325

Ìn a mìxìng bowl, stìr together cake mìx, butter, and lemon juìce untìl well combìned. Press ìnto a greased 9" sprìngform pan. Set asìde.

Cheesecake

Step 2

Ìn a mìxìng bowl, beat cream cheese and sugar untìl lìght and creamy. Add sour cream, vanìlla, lemon juìce, and zest of one lemon and mìx well. Mìx ìn eggs just untìl combìned - do not over mìx. Pour over crust and bake 45-50 mìnutes or untìl set but slìghtly jìggly. Allow to cool completely, then cover and chìll at least 4 hours.

Toppìng

Step 3

Ìf desìred, pìpe frostìng around the edge of the cheesecake. Sprìnkle the zest of one lemon over the whole cheesecake. Store covered ìn the refrìgerator.