{"id":483070,"date":"2010-03-28T23:04:08","date_gmt":"2010-03-29T03:04:08","guid":{"rendered":"http:\/\/www.szone.us\/f59\/betty-crocker-lemon-cheesecake-41486\/"},"modified":"2010-03-28T23:04:08","modified_gmt":"2010-03-29T03:04:08","slug":"betty-crocker-lemon-cheesecake","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/483070","title":{"rendered":"Betty Crocker Lemon Cheesecake"},"content":{"rendered":"<div>Betty Crocker Lemon Cheesecake<\/p>\n<p>Cake mix is the secret to an easy press-in-the-pan crust and a foolproof cream cheese filling.<br \/>\n<b>Prep Time: <\/b>15 min<br \/>\n<b>Total Time: <\/b>6 hours 50 min<br \/>\n<b>Makes: <\/b>16 servings <\/p>\n<p>\n<b>Crust<\/b> <br \/>\n1 box Betty Crocker\u00ae SuperMoist\u00ae yellow cake mix<br \/>\n1\/2 cup butter or margarine, softened<br \/>\n1 teaspoon grated lemon peel<\/p>\n<p><b>Filling<\/b><br \/>\n2 packages (8 oz each) cream cheese, softened<br \/>\n3\/4 cup sugar<br \/>\n3 containers (3.5 oz each) lemon pudding (from 4-pack container)<br \/>\n1\/2 cup sour cream<br \/>\n3 eggs<br \/>\n2 cups frozen (thawed) whipped topping<\/p>\n<p>\n1. Heat oven to 300\u00b0F. Spray bottom and side of 10-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1\/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, butter and lemon peel with electric mixer on low speed until crumbly. Press in bottom and 1 1\/2 inches up side of pan.<\/p>\n<p>2. In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour over crust.<\/p>\n<p>3. Bake 1 hour 20 minutes to 1 hour 35 minutes or until edges are set but center of cheesecake jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.<\/p>\n<p>4. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving. Pipe or spoon whipped topping around outside edge of cheesecake. Store in refrigerator.<\/p>\n<p>SubstitutionIf you don\u0092t have a fresh lemon to grate peel for the crust, just omit it. There is still plenty of lemon flavor in the cheesecake.How-ToFor clean cuts when serving the cheesecake, dip a sharp knife in hot water and dry on a paper towel before each cut.<\/p>\n<p>High Altitude (3500-6500 ft): Heat oven to 325\u00b0F.<\/p>\n<p>\nNutrition Information:<\/p>\n<p><b>1 Serving:<\/b> Calories 400 (Calories from Fat 210); Total Fat 23g (Saturated Fat 14g, Trans Fat 1 1\/2g); Cholesterol 90mg; Sodium 380mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 30g); Protein 5g <b>Percent Daily Value*:<\/b> Vitamin A 15%; Vitamin C 0%; Calcium 10%; Iron 6% <b>Exchanges:<\/b> 1\/2 Starch; 2 1\/2 Other Carbohydrate; 0 Vegetable; 1\/2 High-Fat Meat; 3 1\/2 Fat <b>Carbohydrate Choices:<\/b> 3 <br \/>\n*Percent Daily Values are based on a 2,000 calorie diet.<\/p>\n<div align=\"center\">\u00a9 2010 \u00ae\/TM General Mills All Rights Reserved<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Betty Crocker Lemon Cheesecake Cake mix is the secret to an easy press-in-the-pan crust and a foolproof cream cheese filling. Prep Time: 15 min Total Time: 6 hours 50 min Makes: 16 servings Crust 1 box Betty Crocker\u00ae SuperMoist\u00ae yellow cake mix 1\/2 cup butter or margarine, softened 1 teaspoon grated lemon peel Filling 2 [&hellip;]<\/p>\n","protected":false},"author":4296,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-483070","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/483070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4296"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=483070"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/483070\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=483070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=483070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=483070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}