Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A quick lemon cheesecake.

Recipe Summary

cook:
5 mins
additional:
2 hrs
total:
2 hrs 15 mins
prep:
10 mins
Servings:
10
Yield:
1 8-inch cheesecake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.

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  • Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.

  • Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.

Nutrition Facts

657 calories; protein 10.1g; carbohydrates 83.6g; fat 33.1g; cholesterol 73.7mg; sodium 739.2mg. Full Nutrition
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