This cheesecake is big on taste and has very little preparation. I usually make the traditional cheesecake in a spring form pan that has the graham cracker crust. But when I am short on time this is a real hit.
1 box of Duncan Hines Butter Recipe Golden Cake Mix
1 box of Confectioner’s sugar (1lb)
1 stick of butter
2 – 8oz packages of Philadelphia Cream Cheese
Juice of 2 lemons
Preheat oven 350 degrees. Beat 1 egg and add cake mix and melted butter. Spread cake mixture on bottom of 11×14 baking dish. Set aside.
Cream cheese, add 6 eggs and beat until smooth. Add sugar and lemon juice.
Pour over cake mixture. Bake 50 minutes until done. Cool on rack for about 30 minutes and set in refrigerator for at least 4-6 hours.
Sour Cream Topping
8 0z sour cream
juice of 1 lemon
Mix the 8 ounces of sour cream and the juice of l lemon until smooth. Spread over the top of the finished and chilled cheesecake and let set for 1 hour in the refrigerator.