It’s technically spring and although it doesn’t really feel like it yet (or look like it – woke up to snow today!), we can, and should, go ahead and enjoy a luscious lemony spring dessert. Remember “if you build it, they will come” from Field of Dreams? Maybe if we bake it, spring-like weather will come. It’s worth a try!
Creamy Lemon Pudding Cheesecake
from the Spring 2004 Kraft Food & Family Magazine
1 1/4 c crushed vanilla wafers (about 40 wafers)
3/4 c plus 1 T sugar, divided
3 T butter, melted
4 pkg (8 oz ea) cream cheese, softened
2 T flour
2 T milk
1 c sour cream, room temperature
4 eggs, room temperature
2 pkg (4-serving size each) lemon instant pudding
1 c thawed strawberry whipped topping
white chocolate curls, optional
What To Do
Preheat oven to 325°F.
Mix wafer crumbs, 1 T sugar and the butter; press firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
Beat cream cheese, remaining 3/4 c sugar, flour and milk in a large bowl with electric mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until just blended. Stir in dry pudding mixes until just blended. Pour mixture into pan.
Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Remove side of pan. Top cheesecake with whipped topping and white chocolate curls, if desired, just before serving. Store leftover cheesecake in refrigerator.
All I can really say is YUM!
Oh, and obviously, from the photo, I opted not to use white chocolate curls and made my own plain whipped cream. Maybe next time I will try the chocolate curls and/or strawberry whipped topping or just put fresh strawberries on the side.
I do love cheesecake and this lemon version is quite delicious! Here’s to sunshine and warmth and budding trees and flowers and not having to bundle up anymore! 🙂