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Easy Lemon Cheesecake

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Recipe

 

Yield

1 cheesecake

Prep

15 min

Cook

?

Ready

3 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups cookies
coconut, crushed
*
½ cup coconut, shredded (desiccated)
* Camera
½ cup butter
melted
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Filling
1 package gelatin, unflavored
lemon
Camera
½ cup water
boiling
Camera
½ cup lemon juice
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2 teaspoons lemon zest
grated
Camera
1 teaspoon vanilla extract
Camera
1 can milk, sweetened condensed
* Camera
½ cup cream cheese
Camera
1 x lemon zest
grated, for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
Crust
355 ml cookies
coconut, crushed
*
118 ml coconut, shredded (desiccated)
* Camera
118 ml butter
melted
Camera
Filling
1 package gelatin, unflavored
lemon
Camera
118 ml water
boiling
Camera
118 ml lemon juice
Camera
1E+1 ml lemon zest
grated
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5 ml vanilla extract
Camera
1 can milk, sweetened condensed
* Camera
118 ml cream cheese
Camera
1 x lemon zest
grated, for garnish
* Camera

Directions

  1. Mix together the crushed cookies, coconut and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan.

Chill.

  1. Mix the lemon gelatin with the boiling water and stir until dissolved.

  2. Add the lemon juice and lemon rind; mix well. Cool.

  3. Beat the condensed milk with the vanilla until thick.

  4. Soften the cream cheese and combine with the gelatin mixture and the beaten condensed milk.

Blend thoroughly.

  1. Pour into the prepared crust, sprinkle with grated lemon rind and chill until firm.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 33888% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 265mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 17g
Vitamin A 22% Vitamin C 26%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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