Luscious Lemon Cream Cheese Cake
Ingredients
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.
