LEMON CHEESECAKE MADE WITH LEMON JELLY (JELLO) AND EVAPORATED MILK
Provided by Susan
Number Of Ingredients 9
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.
LEMON JELLY CHEESECAKE
Steps:
- Combine biscuits and butter, press into base and sides of a 20cm pie dish.Chill.Dissolve jelly in the boiling water.Allow to cool until syrupy.Beat cottage cheese until smooth.Add the Condensed Milk, beat until combined.Add lemon juice, jelly and Dessert Cream.Pour into prepared base.Chill until set.Decorate with whipped cream and the lemon slices if liked.
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
JEN'S UNCOOKED LEMON CHEESECAKE
This is my familys favourite cheesescake and one I make for most gatherings of the clan!! It freezes well if you want to prepare ahead. Just line the pan with tinfoil and when set lift out or leave in tin and place in plastic bag and freeze. Remove from freezer a few hours ahead of needing and decorate with rosettes of whipped cream around edge and sprinlke with chocolate curls or place thin slices of lemon cut in half and twisted onto each rosette of cream. NOTE: biscuits = cookies * Cook time does not include setting time.
Provided by Jen T
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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 CHEESECAKE
Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients
Provided by Member recipe by Caroline93
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
- Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
- Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.
Nutrition Facts : Calories 470 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
LEMON JELL-O CHEESECAKE
Make and share this Lemon Jell-O Cheesecake recipe from Food.com.
Provided by Moll Moll
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
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LEMON JELLY CHEESECAKE | RECIPE | KITCHEN STORIES
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4.5/5 (13)1회 섭취량당 칼로리 1455 범주 Cake Baking
- Preheat the oven to 170°C/340°F. Add cookies to a food processor and blend into a fine powder. Add melted butter and a pinch of salt, and mix thoroughly. Then press the crust mixture into a greased cake pan. Let bake, approx. 20 min.
- Soak half of the gelatin sheets in a bowl of cold water. Heat two-thirds of the water and two-thirds of the sugar in a saucepan. Remove from heat then add soaked gelatin sheets, stirring to dissolve. Add the zest from two lemons and juice from one lemon.
- Whip cream cheese until frothy, then gradually stream in jelly mixture. In another bowl, whip heavy cream until stiff. Fold cream into the jelly mixture and pour filling over the crust. Tap the pan on the counter to even out the top of the cheesecake and release any air bubbles. Cover and refrigerate for 1 hr.
- Soak remaining gelatin in some cold water. Heat remaining water and remaining sugar in a saucepan over medium heat. Remove from heat then add soaked gelatin, stirring to dissolve. Add juice from one lemon and some yellow food coloring. Let cool slightly while you cut the last lemon into thin slices. Spread lemon slices over the cake, pour the jelly on top, and refrigerate for at least 30 min. Enjoy!
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