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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.
Recipe Items
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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