Sour Cream Lemon Cheesecake Recipe

Name: Sour Cream Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/2 ounce) packageduncan hines lemon cake mix with pudding; 3 eggs; 2 tablespoons flour; 1 tablespoon Crisco cooking oil or 1 tablespoon puritan oil; 1 teaspoon Crisco cooking oil or 1 teaspoon puritan oil; 2 (8 ounce) cartons sour cream; ½ cup sugar; 1 teaspoon lemon juice; 1 cup milk; 2 drops yellow food coloring; 1 (21 ounce) can blueberry pie filling

Servings: persons

1 (18 1/2 ounce) packageduncan hines lemon cake mix with pudding
3 eggs
2 tablespoons flour
1 tablespoon Crisco cooking oil or 1 tablespoon puritan oil
1 teaspoon Crisco cooking oil or 1 teaspoon puritan oil
2 (8 ounce) cartons sour cream
½ cup sugar
1 teaspoon lemon juice
1 cup milk
2 drops yellow food coloring
1 (21 ounce) can blueberry pie filling

1
Heat oven to 300 degrees.
2
Measure out 1 1/2 cups of dry cake mix; set aside.
3
Stir together the remaining dry cak mix, 1 egg, flour and oil in a large bowl.
4
Press this crumb mixture evenly into bottom 3/4 of the way up the sides of a 13 by 9 by 2-inch pan.
5
In same bowl, blend sour cream, sugar, 2 eggs, reseved cake and lemon juice1 minute at low speed.
6
Gradually add milk and food coloring while beating 2 minutes at medium speed.Pour into crumb crust.
7
Bake at 300 degrees for 45 to 50 minutes or until center is firm.
8
Do not overbake.
9
Cool at room temperature 1 hour.
10
Top with blueberry pie filling or your favorite pie filling and refrigerate.
11
Makes one 13 by 9-inch cake.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/2 ounce) packageduncan hines lemon cake mix with pudding, 3 eggs, 2 tablespoons flour, 1 tablespoon Crisco cooking oil or 1 tablespoon puritan oil, and more.

Yes, Sour Cream Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cream Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions