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    You are in: Home / Recipes / Jen's Uncooked Lemon Cheesecake Recipe
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    Jen's Uncooked Lemon Cheesecake

    Average Rating:

    3 Total Reviews

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    • on July 20, 2010

      This was a refreshing summertime dessert! Made as directed for the filling. I opted to buy an already made graham cracker crust just to simplify. We will be making this again. We were also thinking to change up the jelly (jello here) to either orange, raspberry, lime or strawberry and change the fruit juice as well. Can't wait to experiment some more! Made for the July 2010 Aussie/NZ recipe swap.

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    • on September 16, 2007

      Great recipe Jen! So easy to make, it was fun- I made miniature cheesecakes with a cake bottom in shot glasses and they were a fantastic finger food. Everyone raved about them! I made one lemon batch and one strawberry, and one vanilla (with about 1T vanilla essence, 3 tsp gelatin and some extra sugar) really you could make whatever type you can get jelly for!

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    • on July 30, 2007

      Delicious and easy! I made this to share with family the other night but ended up forgetting it and sharing it with friends. I made it in a 13x9 pan and cut squares. Still tasty - although next time I will make it in the springform pan and get a picture nicely garnished. This is a nice lemony cheesecake - a keeper for gatherings!

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    Nutritional Facts for Jen's Uncooked Lemon Cheesecake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 365.0
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 11.7 g
    Cholesterol 54.8 mg
    Sodium 285.1 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 0.6 g
    Sugars 26.9 g
    Protein 5.3 g

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