One of the easiest cheesecakes I have ever made. It wows friends and family every time! The fresh zingy taste of lemon with the bright colours of the berries make this cake a delight to the senses. The really cool thing about this cake is that the lemon curd will hide any imperfections to the cheesecake. You do not have to bake the cake in a water bath to stop potential cracking. If you have the time you could always make your own lemon curd, or switch it up with key lime.
overview
- Prep Time: 15 min
- Total Time: 1.5 hours
- Makes: 8-10 servings
ingredients
1 1/4 cups (300 mL) graham cracker crumbs
1/4 cup (50 mL) sugar
1/3 cup (75 mL) butter, melted
4 pkgs (250 g each) Philadelphia cream cheese, softened
1 can (300 mL) Regular or Low Fat Sweetened Condensed Milk
4 eggs
1/3 cup (75 mL) all purpose flour
1 tbsp (15 mL) vanilla extract
1/2 tbsp (7.5 mL) grated lemon rind
1 box of lemon pie filling
Fresh lemon slices or berries of choice
whipping cream if desired for garnish
directions
1. Combine crumbs, sugar and butter; press firmly onto bottom of 9" (23 cm) springform pan.
2. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
3. Add eggs, flour, vanilla and rind; mix well. Pour into prepared pan.
4. Bake in preheated 300°F (150°C) oven 1 hour or until lightly browned.
5. Prep lemon pie filling as per box instructions.
6. Allow the filling to slightly cool (5 mins) then pour over the center of your cake.
7. Cool thoroughly and chill 4 hours or overnight.
8. Garnish with lemon slices, berries and whipped cream
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