Lemon Jelly Cheesecake Recipes

LIGHT AND FLUFFY LEMON JELLO CHEESECAKE

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.

LEMON CHEESECAKE MADE WITH LEMON JELLY (JELLO) AND EVAPORATED MILK

Steps:

• Crush the biscuits, melt butter and combine.
• Press into the bottom and sides of a 22cm springform cake pan
• Bake in a moderate oven for 10 minutes.
• Dissolve jelly in the hot water then add the lemon juice and set aside.
• Whip the evaporated milk until very thick.
• Meanwhile separately beat the cream cheese and add the sugar and vanilla.
• Add the cream cheese mixture to the well whipped evaporated milk.
• While the mixer is still going add in the (still warm) lemon jelly mixture.
• Pour the filling into the biscuit case and chill for 24 hours.
• Garnish with strawberries or crushed pineapple.

LEMON JELL-O CHEESECAKE

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.

JEN'S UNCOOKED LEMON CHEESECAKE

Steps:

• Base:.
• Crush biscuits and mix with melted butter.
• Press into a 25cm spring form pan coming a little way up sides if desired.
• Bake for 10mins only at 150'C/300'F.
• Cool.
• Filling:.
• Dissolve the jelly in the hot water and make up to 1 cup with the lemon juice.
• Beat cream cheese, sugar and vanilla essence well.
• Beat chilled milk until very thick in a large bowl.
• Add cheese & sugar mixture and beat in well.
• Add in the lemon jelly and beat thoroughly.
• Pour onto the cooled base and refrigerate overnight, or at least 8-10 hours.
• Decorate as desired.
• Variation:.
• For a pineapple cheesecake add a well drained medium size can of crushed pineapple. Some of the drained juice can be used with the water when making up the jelly.

LIGHT AND FLUFFY LEMON CHEESECAKE

Steps:

• Crush biscuits and add to melted butter.
• Press into a 9" spring form cake tin.
• Bake in oven for 10 minutes at 180 degrees celsius.
• Dissolve jelly in hot water.
• Add lemon juice to make up 1 cup of liquid and also add lemon rind.
• Whip evaporated milk until very thick.
• Beat separately the cream cheese, sugar and vanilla.
• Fold into beaten milk.
• Fold in warm jelly and lemon mixture.
• Pour into case and chill 24 hours.
• Decorate with cream and strawberries if desired.