Love Cheesecake? Try Our Cheesecake Recipes!

• Preheat oven to 350° F
• In a large bowl, combine eggs, ricotta cheese, sugar, and lemon peel; set aside.
• In another large bowl, combine cake mix, water, oil, lemon juice, and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into a greased 13-x-9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter.
• Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for one hour.
• Refrigerate overnight. Dust with confectioners’ sugar; cut into squares. Refrigerate leftovers.

• Preheat oven to 325 degrees.

Crust:

• In a mixing bowl, combine ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

Filling:

• In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
• Add the eggs, 1 at a time, and continue to beat slowly until combined.
• Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
• Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.
• Let cool in pan for 30 minutes.
• Chill in the refrigerator, loosely covered, for at least 4 hours.
• Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
• Leave to cool before spreading on cheesecake.

• Directions:

  Preheat oven to 325°. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix graham cracker crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 min.

  Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

  Bake 40 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of whipped cream and candy cane.