Saturday, February 4, 2017

Lemon Cheesecake, the Perfect Easter Dessert!

This is a No Bake Cheesecake. Cheesecake is my favorite dessert. It's the one I always choose if it's on the menu at a restaurant. I prefer them plain and simple. The basic New York Cheesecake is my favorite. I have a recipe on the Blog that's the only one I make, however, I like this Lemon version and I'll make it for Easter.

Lemon Cheesecake

Here's what you'll need:
1 - 9" - 10" Springform Pan

1 - 6 oz. box of Lemon Jello
The Juice of 1 Lemon
1 1/2 C Boiling Water
1 1/2 C Ice Cold Water
1 C Granulated Sugar
2 - 8 oz. packages of Cream Cheese, room temperature.
1 tsp Vanilla
1 - 8 oz. Tub of Frozen Cool Whip, thawed.
2 C Graham Cracker Crumbs
8 TBS Butter, melted.
Fresh Whipped Cream and This Lemon Slices for Garnish.

In a Mixing Bowl:
Lemon Juice
Boiling Water
Mix well until Jello is completely dissolved.

Ice Cold Water
Whisk well.
Refrigerate until chilled but not set.

In a Large Mixing Bowl with a Hand Mixer:
Cream Cheese
Beat until combined and Creamy Smooth.

Slowly Beat until well combined.
Cover with Plastic Wrap and Refrigerate for 1 Hour.

In a Medium Mixing Bowl:
Graham Crackers
Mix to combine well.
Press evenly into the bottom of the Springform Pan. Do not press up the side.
Place in the Freezer for 15 minutes.

Into the Jello Mixture:
Gently Fold in the Cool Whip until it's well combined and creamy smooth.

Spoon evenly into the Crust.
Refrigerate uncovered for at least 6 hours or overnight.

Pipe Dollops of Fresh Whipped Cream around the perimeter of the Cheesecake and decorate the center with a Lemon Slice Twist.

Peace in the Kitchen!

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