During these hot summer months, I am loath to turn on my oven for any long periods of time and everyone prefers to eat whatever is cool and fresh from the fridge. This is a creamy lemon cheesecake that I always make in a heart shape because that is the way my mother-in-law first served it to me. We decorated it to look like the sacred heart using mini chocolate chips, orange and yellow sugar and junior mints for the cross. Miniature candy bars might have worked better but this was all I had. The recipe is below:Creamy Lemon Cheesecake
1 pkg. Duncan Hines Deluxe Lemon cake mix
2pkg. 8 oz. cream cheese, softened
8 oz. sour cream
1/2 c. sugar
1/3 C. oil
3 eggs
Measure 1C. dry cake mix; set aside. Combine remaining mix with 1 egg and oil. Press into bottom of greased pan(s). Bake @ 350 for 10 minutes. Meanwhile, combine reserved mix, 2 eggs and remaining ingredients. Beat at low speed for 2 minutes. Spread over crust. Bake at 350 about 35 mintues longer. Cool and chill. Top with whipped cream.
1 pkg. Duncan Hines Deluxe Lemon cake mix
2pkg. 8 oz. cream cheese, softened
8 oz. sour cream
1/2 c. sugar
1/3 C. oil
3 eggs
Measure 1C. dry cake mix; set aside. Combine remaining mix with 1 egg and oil. Press into bottom of greased pan(s). Bake @ 350 for 10 minutes. Meanwhile, combine reserved mix, 2 eggs and remaining ingredients. Beat at low speed for 2 minutes. Spread over crust. Bake at 350 about 35 mintues longer. Cool and chill. Top with whipped cream.
This made one heart shaped cake and one 8 inch round cake which we shared with our neighbors. It can also be made in a 9x13 inch pan.
No comments:
Post a Comment