Lemon Cheesecake

Lemon Cheesecake
410 min.
16
403kcal

Suggestions


Indulge in the delightful flavors of our Lemon Cheesecake, a dessert that perfectly balances creamy richness with a zesty citrus twist. This recipe is not just a treat for the taste buds; it’s a celebration of textures and tastes that will leave your guests raving. With a luscious cream cheese filling infused with fresh lemon peel and a buttery cake mix crust, every bite is a heavenly experience.

What makes this cheesecake truly special is its light and airy topping of Cool Whip, which adds a refreshing finish to the rich filling. Whether you're hosting a special occasion or simply craving something sweet, this Lemon Cheesecake is sure to impress. It serves 16, making it perfect for gatherings, parties, or family dinners.

With a preparation time of just over 6 hours, including chilling, this dessert is well worth the wait. The baking process creates a beautifully set cheesecake with a slight jiggle in the center, ensuring a creamy texture that melts in your mouth. Plus, the vibrant lemon flavor will brighten up any dessert table.

So, gather your ingredients and get ready to create a stunning Lemon Cheesecake that will not only satisfy your sweet tooth but also become a cherished recipe in your collection. Your friends and family will be asking for seconds, and you might just find yourself making it again and again!

Ingredients

  • 16 oz cream cheese softened
  •  eggs 
  •  eggs 
  • teaspoon lemon zest grated
  • 10.5 oz reg. size containers lemon pudding (from 4-pack container)
  • 0.5 cup cream sour
  • 0.8 cup sugar 
  • 0.3 cup vegetable oil 
  • cups non-dairy whipped topping frozen thawed
  • box cake mix yellow

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • aluminum foil
  • springform pan

Directions

  1. Heat oven to 300F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, 1 egg and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
  2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed.
  3. Pour over crust.
  4. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
  5. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight.
  6. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store covered in refrigerator.

Nutrition Facts

Calories403kcal
Protein4.7%
Fat39.29%
Carbs56.01%

Properties

Glycemic Index
6.07
Glycemic Load
6.97
Inflammation Score
-3
Nutrition Score
5.5526087556196%

Nutrients percent of daily need

Calories:402.89kcal
20.14%
Fat:17.85g
27.46%
Saturated Fat:8.9g
55.62%
Carbohydrates:57.25g
19.08%
Net Carbohydrates:56.83g
20.67%
Sugar:26.91g
29.9%
Cholesterol:73.98mg
24.66%
Sodium:443.09mg
19.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.8g
9.6%
Phosphorus:165.26mg
16.53%
Vitamin B2:0.22mg
12.76%
Calcium:116.95mg
11.69%
Selenium:7.54µg
10.77%
Vitamin A:491.91IU
9.84%
Vitamin K:8.24µg
7.85%
Folate:30.42µg
7.61%
Vitamin E:1.01mg
6.73%
Vitamin B1:0.09mg
5.99%
Iron:0.95mg
5.27%
Vitamin B5:0.48mg
4.78%
Vitamin B3:0.8mg
4.01%
Vitamin B12:0.23µg
3.77%
Manganese:0.07mg
3.69%
Vitamin B6:0.07mg
3.27%
Zinc:0.41mg
2.73%
Potassium:87.56mg
2.5%
Magnesium:9.24mg
2.31%
Copper:0.04mg
2.19%
Fiber:0.42g
1.68%
Vitamin D:0.22µg
1.47%