Lemon cheesecake flip cake (Print Version)
# Ingredients:
→ Cake Foundation
01 -
1 box (595g) of lemon pie filling
02 -
1 box (430g) of lemon cake mix
03 -
225g of cream cheese, softened and cut into pieces
→ Wet Ingredients
04 -
1/4 cup (60ml) of lemon juice (optional)
05 -
1 teaspoon of vanilla extract (optional)
06 -
1/2 cup (120g) of melted unsalted butter
07 -
1/2 cup (60g) of powdered sugar
→ Optional Toppings
08 -
Fresh lemon slices or zest
09 -
Powdered sugar for sprinkling
10 -
Whipped cream
# Instructions:
01 -
Heat the oven to 175°C. Lightly grease a 23x33cm baking dish.
02 -
Spread the lemon pie filling evenly across the bottom of the dish.
03 -
In a mixing bowl, stir together the cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mix over the pie filling.
04 -
Evenly scatter the dry cake mix over the cream cheese mixture. Pour the melted butter and lemon juice on top.
05 -
Bake for 40-45 minutes or until the top looks golden and bubbly. Allow it to cool for at least 10 minutes.
# Notes:
01 -
Serve warm or let it cool down to room temperature.
02 -
Store leftovers in the fridge for up to 3 days.