Zutaten für Fluffy Lemon Cheesecake Squares
- 1 ½ cups graham cracker crumbs
- 6 tablespoons melted butter
- ¼ cup sugar (for crust) + 1 cup sugar (for filling)
- 16 ounces cream cheese
- Lemon Jell O Gelatin
- ½ cup boiling water
- ¼ cup lemon juice
- Lemon Extract
- 1 (12 ounce) can evaporated milk
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Zubereitung von Fluffy Lemon Cheesecake Squares
- Preheat oven to 350°F (175°C).
- Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Mix until well combined.
- Press the crust mixture into the bottom of a greased 13x9 inch baking pan.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool completely.
- Filling: In a large bowl, beat 16 ounces cream cheese with 1 cup sugar until smooth and fluffy.
- In a small bowl, dissolve 3 ounces lemon-flavored gelatin in ½ cup boiling water. Stir until completely dissolved.
- Add ¼ cup lemon juice and 1 teaspoon lemon extract to the gelatin mixture.
- Set aside to cool slightly.
- In a chilled bowl, whip 1 (12 ounce) can of evaporated milk on high speed until stiff peaks form.
- Reduce mixer speed to low, and gradually add the cream cheese mixture, mixing until combined.
- Gently fold in the cooled gelatin mixture.
- Pour the filling over the cooled crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
111g
Fat
50g
Carbs
12g
