lemon cheesecake
Ingredients:
For the lemon cake:
– packaged lemon cake mix (and ingredients listed on the package)
For the cheesecake filling:
– softened cream cheese
– sweetened condensed milk
– lemon juice
– lemon
For the lemon glaze:
– Powdered sugar
– Lemon juice
– Lemon zest
lemon cheesecake
Directions:
1. Preheat the oven according to the directions on the cake mix package. Grease a 9×13-inch baking dish.
2. Prepare lemon cake batter according to package instructions.
3. Pour batter into prepared baking dish and bake according to package directions. Remove from the oven and let cool slightly.
4. While the cake is still warm, use the handle of a wooden spoon to poke holes in the top of the cake.
5. Place the soft cream cheese in a mixing bowl and stir until smooth. Gradually add the sweetened condensed milk, lemon juice, and lemon zest and mix well.
6. Pour the cheesecake on top of the pancake, filling in the holes.
7． Place the cake in the refrigerator for at least an hour to allow the cheese filling to form.
8. Make the lemon glaze by combining the powdered sugar, lemon juice, and lemon zest in a small bowl.
9. Sprinkle lemon icing on top of the fresh cake.
10. Cut the lemon cheesecake into squares and plate. Enjoy a delicious combination of lemon flavors.