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Easy Lemon Cheesecake

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YIELD

1 cheesecake

PREP

15 min

COOK

?

READY

3 hrs

Ingredients

Crust
1 ½ 355
CUPS ML COOKIES
coconut, crushed *
½ 118
CUP ML BUTTER
melted
Filling
1 1
PACKAGE PACKAGE GELATIN, UNFLAVORED
lemon
½ 118
CUP ML WATER
boiling
½ 118
CUP ML LEMON JUICE
2 1E+1
TEASPOONS ML LEMON ZEST
grated
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML CREAM CHEESE
1 1
X X LEMON ZEST
grated, for garnish *

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 338 88% 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?
Trans-fat Free, Low Carb
 
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