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Title: Easy Lemon Cheesecake
Categories: Cheesecake Dessert
Yield: 16 Servings
| CRUST: | ||
| 1 | pk | Lemon Cake mix with pudding |
| 1/2 | c | Butter or margarine -- |
| Softened | ||
| FILLING: | ||
| 16 | oz | Cream cheese -- softened |
| 3 | Eggs | |
| 8 | oz | Lemon yogurt, lowfat |
| 1 | cn | Lemon frosting |
Heat oven to 325 F. Lightly grease bottom of 10 or 9" springform pan. In large bowl, combine cake mix and butter at low speed until crubmly. Reseve 1 cup of crumb mixture for topping. With floured fingers, press remaining mixture in bottom and 1 1/2" up sides of greased pan. In same bowl, combine all filling ingredients. Beat at Medium speed until smooth. Pour into crust-line pan. Sprinkle evenly with reserved crumb mixture. Bake at 325 f. for 1-1 1/2 hours until center is just set and edges are golden brown. Cool for 30 minutes. Run knife around sides of pan to loosen. Remove sides of pan. Refrigerate for 2 hours before serving. Store leftovers in refrigerator.
Recipe By : Pillsbury 36th Bakeoff Recipe, 1994/Bob b1744
From: Bobb1744@aol.Com Date: Wed, 28 Feb 1996 21:32:40 ~0500
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