Easy Lemon Cheesecake
Yield
1 cheesecakePrep
15 minCook
?Ready
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
cookies
coconut, crushed |
* |
| ½ | cup |
coconut, shredded (desiccated)
|
*
|
| ½ | cup |
butter
melted |
|
| Filling | |||
| 1 | package |
gelatin, unflavored
lemon |
|
| ½ | cup |
water
boiling |
|
| ½ | cup |
lemon juice
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
milk, sweetened condensed
|
*
|
| ½ | cup |
cream cheese
|
|
| 1 | x |
lemon zest
grated, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
cookies
coconut, crushed |
* |
| 118 | ml |
coconut, shredded (desiccated)
|
*
|
| 118 | ml |
butter
melted |
|
| Filling | |||
| 1 | package |
gelatin, unflavored
lemon |
|
| 118 | ml |
water
boiling |
|
| 118 | ml |
lemon juice
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 118 | ml |
cream cheese
|
|
| 1 | x |
lemon zest
grated, for garnish |
*
|
Directions
- Mix together the crushed cookies, coconut and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan.
Chill.
Mix the lemon gelatin with the boiling water and stir until dissolved.
Add the lemon juice and lemon rind; mix well. Cool.
Beat the condensed milk with the vanilla until thick.
Soften the cream cheese and combine with the gelatin mixture and the beaten condensed milk.
Blend thoroughly.
- Pour into the prepared crust, sprinkle with grated lemon rind and chill until firm.
