LEMON CHEESECAKE

By Bug7

CHEESECAKE

Ingredients

• 1-6 oz box of lemon jello mix
• juice from 1/2 a lemon
• 1-1/2 cups boiling water
• 1-1/2 cups cold water
• 1 cup sugar
• 2-8 oz packages cream cheese
• 1 teaspoon vanilla
• 1 8 oz container cool whip
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• Extra whipped cream and lemon slices/wedges

Preparation

Step 1

INSTRUCTIONS:

In a medium mixing bowl, mix the jello, and lemon juice with the hot water. Stir until dissolved, then add the cold water. Set the bowl in the fridge until the jello is completely cooled, but not set.

In separate bowl, beat cream cheese with the sugar and vanilla until smooth. Slowly add the chilled jello mix, while beating everything together. Once smooth, set in the fridge again, until mixture begins to thicken-about 1 hour.

Prepare graham cracker crust by mixing the crumbs by mixing the crumbs with the melted butter and then press it in a large springform pan, minimum of 10 inches. Set in freezer until ready for the crust.

Fold the cool whip into the cream cheese and jello mixture with a rubber spatula. Gently mix until the mixture is smooth and the cool whip is evenly distributed.

Pour the cheesecake mixture into the crust. Let it set in the fridge for at least 6 hours, overnight is best. Do not cover with plastic wrap until cheesecake is set. Served chilled.