lemon cheesecake
By beandip
Ingredients
- Crust-
- 2 cups graham cracker crumbs
- 1/2 cup butter (melted)
- 1/4 cup sugar
- Filling-
- 3/4 cup sugar
- 8 ounces softened cream cheese (softened)
- 1 (3 oz) package lemon jello
- 3/4 cup water (boiling)
- 1 teaspoon lemon extract
- 1/4 cup lemon juice
- 1 (12 oz) can evaporated milk (chilled)
Details
Preparation
Step 1
Mix the crust ingredients and press them into a 13×9” pan.
Step 2: In a bowl stir together cream cheese and sugar until it’s fluffy.
Step 3: In a separate bowl mix together jello and boiling water. Then add the lemon juice and lemon extract and mix well. Set it aside and let cool. Meanwhile, place a large mixing bowl and beaters in the freezer to chill.
Step 4: Once bowl and beaters are chilled, whip evaporated milk on high until it thickens and holds a peak. Turn the beater to low and slowly mix in cream cheese, followed by the lemon jello mixture.
Step 5: Pour filling over crust in the pan, and top with sliced fresh strawberries (If desired). Chill in the refrigerator until filling sets. Cut into squares.
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