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Lemon Pudding Cheesecake
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Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 8
Equipment:
9-inch springform pan
mixing bowls
whisk
electric mixer
spatula
oven
Cuisine Type: American
Lemon Pudding Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of lemon pudding. This luscious cheesecake is perfect for any occasion, delivering a revitalizing citrus twist that’s sure to impress your guests.
The buttery graham cracker crust provides a satisfying crunch that complements the smooth filling beautifully, making each bite a perfect balance of flavors and textures. This recipe showcases the simplicity of combining store-bought lemon pudding mix with cream cheese and sour cream, making it accessible for bakers of all skill levels.
The cheesecake is baked to perfection, resulting in a velvety texture that melts in your mouth. Once chilled and topped with fresh whipped cream and lemon zest, this dessert becomes an elegant ending to any meal, leaving everyone craving more.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup lemon pudding mix (instant)
- 1 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Fresh whipped cream (for topping)
- Lemon zest (for garnish)
Instructions:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray and set it aside. In a mixing bowl, combine the graham cracker crumbs and melted butter until fully combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined and fluffy. This will create a smooth base for your cheesecake.
- In another bowl, whisk together the lemon pudding mix and milk until well blended. Add this mixture to the cream cheese mixture, along with the sour cream, eggs, and vanilla extract. Beat the mixture until smooth and fully incorporated, ensuring there are no lumps.
- Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top evenly. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden.
- Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour. This helps prevent cracking. Afterward, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
- Before serving, top the cheesecake with fresh whipped cream and garnish with lemon zest for a pop of color and flavor. Carefully release the sides of the springform pan and slice the cheesecake into wedges to serve.
Extra Tips:
To enhance the lemon flavor, consider adding a tablespoon of freshly squeezed lemon juice to the filling mixture. If you want a more decadent touch, you can fold in some lemon curd into the batter before baking.
This cheesecake can also be made a day in advance, making it a great option for entertaining. Be sure to store leftovers in the refrigerator for up to 3 days.
Enjoy your delicious Lemon Pudding Cheesecake!
