Lemon Cheesecake with Strawberry Crust
Description
Oh my goodness, this is not only a gorgeous cheesecake, but an amazingly delicious one as well. It's the perfect dessert to serve guests for special dinner or for holiday dinners.
Ingredients
Crust:
1 box Pillsbury Strawberry cake mix
1/2 c. unsalted butter, softened
1 T. lemon juice
Cheesecake:
16 oz. cream cheese, room temperature, softened
3/4 c. granulated sugar
1/2 c. sour cream
2 t. vanilla
1/3 c. freshly squeezed lemon juice
zest of 2 lemons, divided
2 eggs
Topping:
1/2 c. Pillsbury strawberry frosting
Garnish:
lemon slices from 1 lemon, if desired
Directions
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Crust:
Preheat oven to 325 degrees. *To help prevent the cheesecake from cracking, when preheating the oven, place a large pan, (like a roasting pan) filled halfway with water on the shelf below the cheesecake. The steam will keep the crust from cracking.
In a mixing bowl, stir together cake mix, butter and lemon juice until well combined. Press into a greased 9 inch springform pan; set aside.
Cheesecake:
In a mixing bowl, beat cream cheese and sugar until light and creamy; add sour cream, vanilla, lemon juice and zest of 1 lemon; mix well. Mix in eggs, just until combined, but do not over mix. Pour over crust.
Bake 45-50 minutes or until set but slightly jiggly. Allow to cool completely. Cover; chill at least 4 hours.
Topping:
If desired, pipe frosting around the edge of the cheesecake. Sprinkle the zest of 1 lemon over the whole cheesecake. Store covered in the refrigerator.
Serve garnished with lemon slices, if desired.