LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
JELLO CHEESECAKE SQUARES
Make and share this Jello Cheesecake Squares recipe from Food.com.
Provided by Amy in Hawaii
Categories Gelatin
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar together until light and fluffy; add flour and nuts and stir until a crumbly dough is formed. Press dough into bottom of 9x13 inch pan. Bake for 10 minutes or until crust is brown. Cool.
- Dissolve lemon gelatin in 1 cup of hot water. Cool. Meanwhile, whip the whipping cream (or you could substitute an 8 oz container of Cool Whip instead). Cream the cream cheese and 1/2 cup sugar together until fluffy. Add cooled lemon gelatin and stir until blended. Fold whipped cream into cheese mixture. Pour onto cooled crust. Chill.
- For topping, dissolve the strawberry gelatin in 4 1/2 cups hot water and chill for about 15 minutes. Gently pour on top of cheese mixture. Chill until set and ready to serve.
- Tips:.
- To lighten this dessert you can make a graham cracker crust with 2 cups crushed graham crackers, 1/2 cup melted butter and 1/3 cup sugar or Splenda. 8 oz of cottage cheese can be substituted for the cream cheese. Place cottage cheese in a blender and blend until smooth (otherwise it will taste grainy). Substitute sugar free gelatin for the gelatin in all or part of the recipe. Other flavors of gelatin can be substituted.
LEMON JELL-O CHEESECAKE
Make and share this Lemon Jell-O Cheesecake recipe from Food.com.
Provided by Moll Moll
Categories Cheesecake
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The Base:.
- Mix all 3 ingredients together.
- Press into a round 23cm tin.
- Put in the fridge to chill.
- The Filling:.
- Dissolve the Jell-o with the boiling water.
- Add lemon rind and lemon juice.
- In another bowl beat condensed milk and cream cheese together until blended.
- Add vanilla essence and Jell-o mix to cream cheese mix.
- Beat together until well blended.
- Pour mixture on top of crumbed crust base.
- Refrigerate until set. (I usually leave it to set overnight).
- For a change all the lemon ingredients (Jell-o, rind and juice) can be changed to lime or orange.
JELLO CHEESECAKE
This recipe has been handed down through my family, orignating with my Aunt Marie. It is easy to make; you can choose any flavor jello you want, and the texture is so creamy. The favorite flavors in our home have been strawberry and lemon. Important note: Remember to dissolve the jello in only 1 cup of boiling water. Don't...
Provided by Gail Springsteen
Categories Other Desserts
Time 20m
Number Of Ingredients 10
Steps:
- 1. PREPARE CRUST: Blend crust ingredients together. Press into buttered 9 x 9 inch pan. Chill. You may want to save a few crumbs to garnish the top. it may be a little thick--see my photos of the triple layer jello cheesecake. Adjust to your liking.
- 2. PREPARE THE FILLING: Prepare Dream Whip according to package directions. Keep in refrigerator until ready to use. Dissolve Jello in hot water and cool to room temperature. DO NOT FOLLOW PACKAGE DIRECTIONS FOR JELLO! ONLY USE 1 CUP HOT WATER! Beat sugar and cream cheese together. Mix cooled Jello into cheese mixture. Fold in prepared Dream Whip. Pour into pan and chill until set.
- 3. NOTE: Often I double the recipe, and then you can put it in a 9 x 13 pan. If you use purchased graham cracker crumbs, 1/2 package is plenty for a 9 x 9 pan; a full package is plenty for a 9 x 13 pan.
- 4. I started experimenting with layered flavors. I used a 10" square springform pan, but you can use any type of pan you prefer. All I did was make three different filling recipes, like cherry, lime, and lemon. Make the first, pour it on the crust; put it in the refrigerator. By the time you make the second, the first will be set and you can gently pour it on top, refrigerate it, and prepare the third.
- 5. It's not only pretty, but whatever flavors you combine are delicious and cut a little of the sweetness down. Very flavorful and fun! Two layers would work, too; play with it and have fun!
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