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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Cheesecake Recipe

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This recipe for Lemon Cheesecake is from The Fehr Family Cookbook, 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:  
1 3 oz pkg lemon jello
1 c boiling water
2 tbsp lemon juice
1 1/4 c graham crumbs
1/3 c melted margarine
1 envelope whipped topping mix
1 8 oz pkg softened cream cheese
1 c white sugar
1 tsp vanilla
3/4 c milk
Directions:
Directions:
Dissolve jello in boiling water, cool, add lemon juice. Place in refrigerator and allow to set to consistency of egg whites. Whip to a froth with egg beater. Combine wafer crumbs and margarine. Press into 9 x 12 pan, reserving 1/2 cup crumbs for topping. Bake this shell for 10 minutes in 325 F oven. Cool. Blend softened cream cheese with 1 c sugar and 1 tsp vanilla. Whip 1 envelope of topping mix with the 3/4 c milk. In a large bowl carefully blend together with whipped jello, cream cheese mixture and whipped topping. Pour into prepared crust, sprinkle with reserved crumbs. Chill. May be made a day in advance.

 

 

 

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