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.
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:
Mix well until Jello is completely dissolved.
Ice Cold Water
Refrigerate until chilled but not set.
In a Large Mixing Bowl with a Hand Mixer:
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:
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!