Lemon Cheesecake Made With Lemon Jelly Jello And Evaporated Milk Food

NO BAKE LEMON CHEESECAKE

Steps:

• Place the cream cheese in a large bowl, and whip it up until it's nice & fluffy.
• Next add in the sweetened condensed milk, and mix until well combined.
• Sprinkle in the lemon gelatin, then pour in the hot water.
• Add in the lemon juice, and the vanilla extract.
• Mix everything until it's nice and creamy, then pour the no bake lemon cheesecake filling into the graham cracker crust.
• Cover the cheesecake, and refrigerate for a minimum of 4 hours.
• Serve & enjoy!

LEMON CHEESECAKE MADE WITH LEMON JELLY (JELLO) AND EVAPORATED MILK

Steps:

• Crush the biscuits, melt butter and combine.
• Press into the bottom and sides of a 22cm springform cake pan
• Bake in a moderate oven for 10 minutes.
• Dissolve jelly in the hot water then add the lemon juice and set aside.
• Whip the evaporated milk until very thick.
• Meanwhile separately beat the cream cheese and add the sugar and vanilla.
• Add the cream cheese mixture to the well whipped evaporated milk.
• While the mixer is still going add in the (still warm) lemon jelly mixture.
• Pour the filling into the biscuit case and chill for 24 hours.
• Garnish with strawberries or crushed pineapple.

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

Steps:

• Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
• Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
• Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
• Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
• In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
• Add Jello mixture to evaporated milk and continue to beat until well blended.
• Pour over Graham cracker crust.
• Chill until firm.

LEMON JELL-O CHEESECAKE

Steps:

• The Base:.
• Mix all 3 ingredients together.
• Press into a round 23cm tin.
• Put in the fridge to chill.
• The Filling:.
• Dissolve the Jell-o with the boiling water.
• Add lemon rind and lemon juice.
• In another bowl beat condensed milk and cream cheese together until blended.
• Add vanilla essence and Jell-o mix to cream cheese mix.
• Beat together until well blended.
• Pour mixture on top of crumbed crust base.
• Refrigerate until set. (I usually leave it to set overnight).
• For a change all the lemon ingredients (Jell-o, rind and juice) can be changed to lime or orange.

JEN'S UNCOOKED LEMON CHEESECAKE

Steps:

• Base:.
• Crush biscuits and mix with melted butter.
• Press into a 25cm spring form pan coming a little way up sides if desired.
• Bake for 10mins only at 150'C/300'F.
• Cool.
• Filling:.
• Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
• Beat cream cheese, sugar and vanilla essence well.
• Beat chilled milk until very thick in a large bowl.
• Add cheese & sugar mixture and beat in well.
• Add in the lemon jelly and beat thoroughly.
• Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
• Decorate as desired.
• Variation:.
• For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.

LEMON 'CHIFFON' CHEESECAKE

Steps:

• To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
• To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
• With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
• Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
• Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
• NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don't forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.

LIGHT AND FLUFFY LEMON CHEESECAKE

Steps:

• Crush biscuits and add to melted butter.
• Press into a 9" spring form cake tin.
• Bake in oven for 10 minutes at 180 degrees celsius.
• Dissolve jelly in hot water.
• Add lemon juice to make up 1 cup of liquid and also add lemon rind.
• Whip evaporated milk until very thick.
• Beat separately the cream cheese, sugar and vanilla.
• Fold into beaten milk.
• Fold in warm jelly and lemon mixture.
• Pour into case and chill 24 hours.
• Decorate with cream and strawberries if desired.