This German Cheesecake Recipe

Ingredients

2 (3 ounce) packages cream cheese

2 (3 ounce) packages (12 ounce) packages white cake mix

2 eggs

2 cups milk

4 tablespoons lemon juice

1 (15 ounce) can cherry pie filling

1 (3 ounce) package instant lemon pudding mix

2 tablespoons lemon juice

Directions

Combine cream cheese, pudding mix, eggs and milk in large bowl. Mix thoroughly. Cover by pulling back sides of 8 inch springform pan. Shape into 6 discs.

Fill crust with cherry pie filling and pour lemon juice over mixture. Chill in refrigerator for 8 hours or overnight.

Remove crust from refrigerator. Refrigerate remainder of custard liquid for 2 hours or longer. Serve chilled.

Comments

Scutt writes:

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Well this is the first time I've made ice cream and it turned out very well! It is EXTREMELY rich and creamy! Next time I will use less heavy cream as it does tend to coat the spoon and roof of your mouth. Not sure what the person did who said it tasted like ice... but mine was great! The ice cream was a little soft so I'll try using a little less sugar as I've been told the sugar will soften the ice cream. It is plenty sweet so using less sugar will not adversely affect the taste.

This German Cheesecake Recipe

Ingredients

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