LEMON CHEESECAKE WITH STRAWBERRY CRUST #desserts #cake

This formula for Lemon Cheesecake with Strawberry Crust is the ideal pastry for Easter – or whenever you need somewhat glad in your life! It's so great!

The strawberry outside layer is overly simple to make – only 3 fixings! What's more, the cheesecake itself is extremely straightforward also. My mystery to stunning cheesecake is to beat the (room temp) cream cheddar and sugar together incredibly well until it's light and velvety. You would prefer not to beat the entire cheesecake blend since it will give the cheesecake un horrendous surface. Beat the cream cheddar alone with the sugar to make it ultra smooth and rich!

I like lemon treats to be more on the acrid side. On the off chance that you like them better, include an additional 1/4 cup sugar to the cheesecake hitter. I happen to cherish the pucker of the lemon cheesecake with the sweetness of the strawberry outside layer. Such a superb treat. Appreciate!

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INGREDIENTS
CRUST

• 1 box Pillsbury Strawberry Cake Mix
• 1/2 cup unsalted butter (softened)
• 1 tablespoon lemon juice

CHEESECAKE

• 16oz cream cheese (softened)
• 3/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla
• 1/3 cup lemon juice
• zest of 2 lemons, divided
• 2 eggs

TOPPING

• 1/2 cup Pillsbury Strawberry Frosting

NOTE
To help prevent your cheesecake from cracking, when you preheat the oven, place a large pan (I use a roasting pan) filled halfway with water on the shelf below the cheesecake. The steam will keep it from cracking.

DIRECTIONS
Crust

1. Preheat oven to 325
2. In a mixing bowl, stir together cake mix, butter, and lemon juice until well combined. 
3. Press into a greased 9" springform pan. Set aside.

Cheesecake

1. In a mixing bowl, beat cream cheese and sugar until light and creamy. 
2. Add sour cream, vanilla, lemon juice, and zest of one lemon and mix well. 
3. Mix in eggs just until combined - do not over mix. 
4. 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

1. If desired, pipe frosting around the edge of the cheesecake. 
2. Sprinkle the zest of one lemon over the whole cheesecake. Store covered in the refrigerator.

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