Picture yourself eating this delicious dessert on a steamy summer day. As you bite into it for the first time, a delightful aroma of lemon wafts through the air, accompanied by bright yellow hues.
Imagine yourself in a bright citrus orchard as the tender cake crumbles and dissolves in your tongue. The zest of a lemon waltzes over your taste senses, a delightful counterpoint to the velvety texture of cream cheese.
A tribute to the delight of simple sweets that provide solace and pleasure, this dish is both easy and intriguing.
One can of lemon pie filling (16 oz.)
a single 15-ounce box of yellow cake
cubed cream cheese (4 ounces) and thinly sliced unsalted butter (1/2 cup, or 1 stick)
The 4-Ingredient Recipe Cheesecake with Lemon Cream Filling
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Lightly coat a square baking dish with butter or non-stick spray and preheat the oven to 350º F.
Spread the lemon pie filling evenly into the corners of a prepared baking dish and pour it into the bottom.
Evenly distribute the cubed cream cheese over the half-batch cake, then top with the remaining cake mix.
In a single layer, top the cake batter with thinly cut butter pats, being sure to cover most of the cake’s surface.
To ensure a clean toothpick comes out when put in the middle, bake the baking dish for 35 to 40 minutes.
After taking it out of the oven, wait fifteen to twenty minutes before serving.
