Lemon Cheesecake
Submitted by Sue Lowes on Mar 12, 2010

A wonderfully sinful cheesecake. Great for Easter.

Servings:
10

Complexity:   
Medium

Total Time:
2 hours

Ingredients:
Crust:
18 oz box Yellow Cake Mix
1/2 cup Vegetable shortening
1/4 cup macadamia nuts, crushed

Filling:
2-8oz packages cream cheese, softened
3 eggs
1 cup low fat lemon yogurt
16 oz can lemon icing
1/4 cup macadamia nuts, chopped

Directions:
Heat oven to 325 degrees. Butter and flour the bottom of a 9 or 10 inch springform pan. In a large bowl, combine cake mix and shortening with an electric mixer. Stir in the curshed nuts. Reserve 1 cup of the crumb mixture for the topping. Press the remaining cake mixture on the bottom and 1 inch up the sides fo the cake pan.

In the same mixing bowl, combine the cream cheese, eggs, yogurt and icing. Beat at medium speed until smooth. Pour over the crust. Sprinkle the reserved crumb mixture over the filling. Top with chopped nuts.

Bake until the center is just set and the edges are golden brown, about 1 hour and 15 minutes. Cool 30 minutes. Run a knife around the sides of the pan to loosen and remove the outside of the pan. Chill 2 hours before serving. Store in the refrigerator.