Mix together dry cake mix, 1 egg and the oil, until crumbly.
Set aside 1 cup of this mixture.
Pat remaining mixture into bottom of ungreased 9x13 pan.
Bake at 350 for 15 minutes.
Remove from oven.
In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
Spread over baked crumb mixture.
Sprinkle remaining crumb mixture over that.
Return to oven for 15 minutes.
Cool in fridge and cut into bars.
In a large bowl beat cream cheese until soft and fluffy. Fold in pie filling, lemon juice and rind. Add 10x sugar. Spoon into parfait glasses. Chill 2 hours or until set. Garnish with crumbled graham crackers. Makes 8 to 10 servings.
Prepare pudding mix with milk.
Blend in softened cream cheese.
Mix in lemon flavoring or juice.
Fold in cool whip. Pour into pie shell and let set for at least 4 hours.
Top with cool whip, if desired, and sprinkle on top a little lemon zest.
Dissolve jello in water and add lemon juice. Cool for 20 min in fridge.
Beat cream cheese, sugar and vanilla and add to jello mixture.
Fold whipped milk into jello mixture using mixer.
Divide equally into the 3 crusts.
Cover well and let set 4 hours or overnight for best results.
Whip cream cheese until smooth.
Add vanilla, sweetened condensed milk, lemon juice and mix very well until smooth (a few minutes).
Put into awaiting glasses or pie crust and chill for several hours.
br>Make filling and bake cheesecake: Reduce oven temperature to 300
Make the lemon curd: Combine the lemon zest, juice, and
iscuits.
Combine biscuit crumbs, lemon rind, juice and butter.
Cheesecake:
Combine 1st 3 ingredients;
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
hubarb is tender. Cool. Add lemon juice to taste.
Preheat
CHEESECAKE:
Preheat oven to 275
inutes then eat.
Optional lemon topping.
Heat and mix
mooth.
Add vanilla (and lemon extract or peel if desired
n the salad. Add more lemon juice if you want the
peed.
Add Vanilla and lemon and beat 1 minute more
ilk, sour cream, eggs, lemon juice and lemon zest until smooth. Transfer
Stir in the cream and lemon zest and juice. Beat with
4 cup sugar and lemon zest in a food
Heat oven to 475\u00b0.
Beat cream cheese, sugar, salt, flour, orange peel, lemon peel and 2 of the eggs in a large bowl until smooth.
Continue beating, adding remaining eggs and egg yolk, 1 at a time.
Beat in 1/4 cup whipping cream on low speed.
Pour into crusts.
Bake 15 minutes.
Reduce oven temperature to 200\u00b0 and bake 1 hour.
Turn off oven; leave cheesecake in oven 15 minutes.
Cover and refrigerate at least 12 hours but no longer than 48 hours.