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Lemon Jello Cheesecake Recipe

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This recipe for Lemon Jello Cheesecake is from Ramona Schrauben's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
Crust
1 ½ cups finely crushed graham crackers (24 squares)
1/3 cup butter, melted
3 tablespoons sugar

Cheesecake
1 large package Lemon jello
3 cups water, hot
1 can evaporated milk, must be very cold
8 oz. cream cheese, softened
1 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon flavoring
yellow food coloring (optional)
Directions:
Directions:
Buy an already prepared graham cracker crust or make your own. To make the crust, heat oven to 350°. In medium bowl, stir crushed crackers, butter and sugar until well mixed. Press mixture firmly and evenly against bottom and side of 9” pie plate. Bake about 10 minutes or until light brown; cool on cooling rack.

For the cheesecake, mix lemon Jello in hot water until dissolved. Add a softened cream cheese and mix until smooth. Refrigerate until it begins to set up; it should be consistency of beaten egg whites.

While Jello mixture is cooling, pour the can of cold evaporated milk into a bowl and beat as you would whipping cream. Gradually add sugar, lemon juice, and lemon flavoring and a couple drops of yellow food coloring if using. Beat until stiff and add the lemon Jello mixture. Beat well and pour into prepared graham cracker crust. Refrigerate until set; a couple hours or overnight.

 

 

 

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