I have been an ambassador for Pillsbury over the past several months, and it has been awesome. They send me boxes full of fun baking supplies, and me and my kids get so excited to see what’s inside.
This month’s delivery was so fitting. It came on one of the first warm, sunny days we’ve had this year, and it was filled with happy spring time baking goodies. I snatched up the strawberry cake mix and frosting right away, and couldn’t wait to get in the kitchen to make this cheesecake!
The strawberry crust is super easy to make – just 3 ingredients! And the cheesecake itself is really simple as well. My secret to amazing cheesecake is to beat the (room temp) cream cheese and sugar together really really well until it’s light and creamy. You don’t want to beat the whole cheesecake mixture because it will give the cheesecake un unpleasant texture. Beat the cream cheese alone with the sugar to make it ultra smooth and creamy!
I like lemon desserts to be more on the sour side. If you like them sweeter, add an extra 1/4 cup sugar to the cheesecake batter. I happen to love the pucker of the lemon cheesecake with the sweetness of the strawberry crust. Such a delightful dessert. Enjoy!
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
Step 1
Preheat oven to 325
In a mixing bowl, stir together cake mix, 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 frosting around the edge of the cheesecake. Sprinkle the zest of one lemon over the whole cheesecake. Store covered in the refrigerator.
thanks done share recipes to : https://backforseconds.com/lemon-cheesecake-strawberry-crust/2/