Rich No Bake Cheesecake
photo by Chickee
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
Crust
- 2 cups graham cracker crumbs
- 1⁄3 cup sugar
- 1⁄2 cup melted butter or 1/2 cup margarine
-
Filling
- 1 (3 ounce) package lemon Jell-O gelatin
- 1 cup boiling water
- 2 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla
- 1 pint whipping cream
- 2 tablespoons sugar
directions
- Mix all ingredients for crust, and press crumbs into bottom and up the sides of a 9 inch springform pan.
- Bake at 350° for 5 minutes.
- Let cool.
- Dissolve jello in boiling water and chill until it thickens (syrupy).
- In large mixing bowl, beat together cream cheese, sugar and vanilla until creamy.
- On low speed, beat the jello into cream cheese mixture.
- In separate small bowl, beat the whipping cream and 2 tbs sugar and fold into jello/cream cheese mixture.
- Pour in crust and chill until set-about 1 1/2 hours.
- I don't know about using the unflavored gelatin and lemon juice. I would imagine that if you keep the liquid in the same quantities, you should be fine. One packet of gelatin dissolved in 1 cup of boiling water-just make sure its all dissolved. I would start with 1 tbs of lemon juice and taste and go from there. You will also need to add a sweetner of some sort to balance the tartness of the lemon. (added 5-5-04) B
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Reviews
-
I did NOT bake my crust, my butter was melted, so I just pressed it and stuck it in the freezer. I made this in a 13x9 pan. More Lemon flavor than I was expecting. UPDATE: I made this with a shortbread crust. I prefer shortbread crust for my cheesecakes. This was great. I also served with fresh fruit. Thanks
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Great easy cheesecake! I made it for a 10 inch springform by making 1.5 x the mix. I did find it a little soft so the next time I made it I useds 2 packs of jelly to the 1.5 x mix and it seemed to be more stable. I made with mango sugar free jelly, and sliced fresh mango for the top, which I painted with some more jelly and let set in the fridge. I also replaced all but 1/2 cup sugar with sweetner, and used low fat cream cheese. Thanks for a great light summer dessert!
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RECIPE SUBMITTED BY
<p>I live in the Midwest and am the mother of two handsome, young men and Mimi to a very handsome 4 yr old grandson. I am married to the most wonderful man (Dahling)and am more in love now than when we married 35 years ago! I love all cookbooks, but I have to say that when I get in the trenches and need help, I have my collection of Southern Living cookbooks to help me. I will have to admit, though, with the addition of wireless Internet in my house, I turn to Zaar most often to find something new and exciting. My actual cookbook collection has not had a new addition for quite some time. I love to spend the day in my newly remodeled kitchen, trying new recipes. My Dahling is not the best critic, since he eats anything I put in front of him and always says it's wonderful! <br />I am an admitted Pizzaholic and Burger-holic and my Dahling a Chili-holic. We love to try new restaurants, but Dahling always insists that what comes out of my kitchen is always better! (Isn't he a doll?) <br />Dahling is a locomotive engineer and I am an administrative assistant for a large corporation that owns hotels and restaurants. I love my job! I work with a great bunch of people, who are for the most part, very appreciative of my cooking skills. Hopefully in another 5-7 yrs, Dahling (who can retire at 60) and I will be able to retire and travel. <br />We are very active in our church and I am fellowship director so I get to plan all the meals and (as we all know, fellowship means food)fellowship nights. We try to think of something different for each one, but we're running out of ideas! Dahling and I are also on our Praise and Worship Team.</p>