Lemon Jell-O Cheesecake
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
-
BASE
- 175 g crushed cookies (digestives are good)
- 50 g butter, melted
- 2.46 ml ground cinnamon
-
FILLING
- 118.29 ml boiling water
- 85.04 g package lemon Jell-O gelatin
- 118.29 ml lemon juice
- 4.92 ml grated fresh lemon rind
- 284 g can condensed milk
- 250 g cream cheese
- 4.92 ml vanilla essence
directions
-
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.
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Reviews
-
This was certainly quick and easy. It doesn't have a true cheesecake texture, but still a very nice dessert. I found it a bit sweet, but DH who usually doesn't like sweet things loved it. Personally myself I would have put it in a 20 cm tin, just because I prefer my fillings on the deeper side. Will try it with a tropical jello next time.
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5 stars!! I was handed this recipe from my mum (minus the cinnamon) about 20 years ago, I have made it countless times and it is perfect EVERY time. I like to top it with extra lemon jelly made with half only half the water and pour over the top to set, looks pretty and my kids love it. A have to try recipe, thanks for posting!