Happy 2013 food lovers! We hope you all had a fantastic holiday season and new year filled with friends, family, and phenomenal food (of course).  So tell us, what is your resolution for 2013? Trying to branch our and try new foods? Eat healthier? Pass on pesticides?  Go organic? Or maybe your resolution is to indulge yourself with delights! Passanante’s Home Food Service would love to hear about your new years resolutions on our Facebook page so we can cater our blog content to YOU and provide even more exciting recipes, food news, kitchen tips and more!

Today we thought we’d mix it up and throw out an awesome dessert recipe from a close friend’s family cookbook. This recipe for Lemonade Cheese Cake is a nice departure from the standard chocolate sheet cake, and we have nothing but good things to say about it!

What you need for the lemonade cheese cake filling:

• 1 package of pillsbury white cake mix
• 1 cup of sour cream
• 6 ounce can of frozen lemonade concentrate, thawed
• 3 ounce package cream cheese, softened
• 1 cup sour cream
• 3 eggs

What you need for the topping:

• 1/4 cup sugar
• 1 cup sour cream

How to prepare Lemonade Cheese Cake:

1. Preheat oven to 350 degrees
2. Using solid shortening or margarine (not oil) grease and flour a 12-cup fluted pan (non-stick finish)
3. In a large bowl, combine all of the ingredients for the filling
4. Blend at low speed until moist
5. Beat at high speed for 4 minutes
6. Bake for 50-60 minutes or until toothpick comes out clean when dipped into the filling
7. Completely cool upright in pan for 45 minutes
8. In a small bowl, mix sugar and four cream, spread on cake
9. Refrigerate and serve when cold!

Happy eating!