Ingredients for Easy Lemon Cheesecake
- Lemon Jell O Gelatin
- Boiling Water
- 1/2 cup fresh lemon juice
- 16 ounces cream cheese (softened)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- Eagle Brand Condensed Milk
- Graham Cracker Pie Crust
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How to Make Easy Lemon Cheesecake
- In a medium bowl, dissolve 1 (3 ounce) package lemon-flavored gelatin in 1 cup of boiling water. Stir in 1/2 cup of fresh lemon juice.
- Refrigerate for 20 minutes, or until slightly thickened.
- In a large bowl, beat together 16 ounces of cream cheese (softened), 1 1/2 cups of granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Gradually add the cooled gelatin mixture to the cream cheese mixture, beating until well combined.
- In a separate bowl, whip 2 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture using a spatula or a mixer on low speed.
- Prepare three graham cracker crusts (or use your favorite pre-made crusts). Divide the cheesecake mixture evenly among the three crusts.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
295g
Fat
45g
Carbs
28g
