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My review
Quick Lemon Cheesecake
3
Chef Oma
"A quick lemon cheesecake."
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Ingredients
2 h 15 m servings 657Original recipe yields 10 servings (1 8-inch cheesecake)
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- US
- Metric
Directions
{{model.addEditText}} Print- Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
- 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.
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Reviews
Read all reviews 67 Ratings
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Most helpful positive review
7/1/2019
I made this for our Independence Day social. Everyone loved it. I used juice of the lemons to replace an equal amount of water. I blended the filling mixture in a blender to make it smooth.
Most helpful critical review
6/24/2019
It was just OK. wish I had added the 1/2 cup of juice from those lemons to replace a 1/2 cup of the water. This recipe was very bland and and had zero "tang".
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7/1/2019
I made this for our Independence Day social. Everyone loved it. I used juice of the lemons to replace an equal amount of water. I blended the filling mixture in a blender to make it smooth.
6/24/2019
It was just OK. wish I had added the 1/2 cup of juice from those lemons to replace a 1/2 cup of the water. This recipe was very bland and and had zero "tang".
6/21/2019
I had to add sugar in a cheese mix, but there is lot more cracker crumbs, than is needed. The recipe is not good
6/21/2019
I liked it! Of the three others, they said it needed more zest. It took awhile to mix until no crumps. next time I'll add lemon juice to the cup of water. Why waste the lemons?
6/19/2019
It was soooo easy! And it was done quick! I’m probably going to eat the whole pie myself. Beyond easy!