Luscious Lemon Cream Cheese Cake

After something spicy, follow with something sweet. The cool flavours of this cheesecake are a perfect finish to a zesty meal.

8 - 12 servings

Average 40 minutes

Ingredients

for this recipe Luscious Lemon Cream Cheese Cake

Crust:

1	frozen deep-dish pie shell (9"/23 cm)

Cake filling:

1 pouch	Shirriff Lemon Pie Filling
0.3 cup	cold water
1.75 cup	boiling water
2	eggs
1 package	cream cheese (250g, softened)

preparation

Preparation

Thaw and bake pie shell according to package directions. Cool.

Cook lemon pie filling according to package directions, but use 2 whole eggs, 1/3 cup (75 mL) cold water and 1 ¾ cup (425 mL) boiling water. Cool 5 minutes.

Beat cream cheese until smooth. Reserve 1 cup (250 mL) pie filling for top. Gradually blend remaining pie filling into cream cheese. Pour into crust; refrigerate 15 minutes.

Spread reserved pie filling over top. Refrigerate 3 hours. Garnish with whipped cream and lemon slices, if desired.

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