Dessert
(Cheesecake
)
Lemon Cheese Cake Victoria
Contributor: Victoria
9 inch - 10 inch Sprin
24
ozs (3 blocks)
Cream Cheese
room temperature
10
oz jar
Lemon Curd
1
lemon
1
stick
butter
softened
2
small pkgs
instant lemon pudding
2
envelopes
Dream Whip
2 1/2
cups
milk
10 - 14
ozs
graham cracker crumbs
preferred crust thickness
1
Tbsp
lemon flavoring
1/2
cup
sugar
1
zest of
lemon
Crust: Mix graham cracker crumbs, stick of softened butter, and ¼ cup of sugar together. Press and form
crumbs into bottom of spring pan, and bake @ 350° for 5-8 min. Let Cool!!!
Filling: In a large mixing bowl, add cream cheese and ¼ sugar, mix until smooth. Next, in a separate bowl,
combine 2 packages of lemon pudding, one envelope of dream whip, and 1 ½ cups of milk. Mix on high until
creamy. Once creamy, add cream cheese mixture, 10 oz. lemon curd, and lemon flavoring. Mix until well
blended, and immediately pour mixture a top cooled crust.
Topping Mix 1 envelope of dream whip and 1 cup of milk together. Once mixed add the zest of 1 lemon and
mix. Spread whipped topping over cheesecake, and refrigerate for at least 2 hours before serving.
Edition: 5