Lemon Pudding Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 185 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Lemon Pudding Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
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In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
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In a large mixing bowl, beat cream cheese, granulated sugar, lemon juice, lemon zest, and vanilla extract until smooth. Add eggs, one at a time, beating well after each addition.
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In a separate bowl, whisk together instant lemon pudding mix and milk until thickened. Fold the pudding mixture into the cream cheese mixture.
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Pour the batter over the crust in the springform pan. Smooth the top with a spatula.
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Bake for 45 minutes or until the center is set and the edges are lightly golden.
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Remove from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake. Remove the sides of the springform pan.
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Refrigerate for at least 2 hours or until chilled.
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Before serving, spread whipped topping over the cheesecake. Garnish with additional lemon zest if desired.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 32g11%
- Sugars 24g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
