Lemon Cheesecake with Strawberry Crust

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This recipe for Lemon Cheesecake with Strawberry Crust is the perfect dessert for Easter – or anytime you need a little happy in your life! It’s so good
Read more at http://backforseconds.com/lemon-cheesecake-strawberry-crust/#3s8H6umDBa3x8kHD.99

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Ingredients

  • Crust
  • 1 box Pillsbury Strawberry Cake Mix
  • 1/2 cup unsalted butter (melted)
  • 1 tablespoon lemon juice
  • Cheesecake
  • 16 oz cream cheese (softened)
  • 3/4 cups granulated sugar
  • 2/3 cups sour cream
  • 2 teaspoons vanilla
  • 1/3 cup lemon juice
  • zest of 2 lemons, divided
  • 2 eggs
  • Topping
  • 1/2 cup Pillsbury Strawberry Frosting
  • Read more at http://backforseconds.com/lemon-cheesecake-strawberry-crust/#3s8H6umDBa3x8kHD.99

Preparation

Step 1

Crust
Step 1
In a mixing bowl, stir together cake mix, melted butter, and lemon juice until well combined. Press into a greased 9" springform pan. Set aside.
Cheesecake
Step 2
In a mixing bowl, beat cream cheese and sugar until light and creamy. Add sour cream, vanilla, lemon juice, and zest of one lemon and mix well. Mix in eggs just until combined - do not over mix. Pour over crust and bake 45-50 minutes or until set but slightly jiggly. Allow to cool completely, then cover and chill at least 4 hours.
Topping
Step 3
If desired, pipe frostong around the edge of the cheesecake. Sprinkle the zest of one lemon over the whole cheesecake. Store covered in the refrigerator.

Read more at http://backforseconds.com/lemon-cheesecake-strawberry-crust/#3s8H6umDBa3x8kHD.99

View complete recipe