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    You are in: Home / Recipes / Light and Fluffy Lemon Jello Cheesecake Recipe
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    Light and Fluffy Lemon Jello Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Barb Witherspoon's Note:

    I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
    2. 2
      Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
    3. 3
      Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
    4. 4
      Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
    5. 5
      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.).
    6. 6
      Add Jello mixture to evaporated milk and continue to beat until well blended.
    7. 7
      Pour over Graham cracker crust.
    8. 8
      Chill until firm.

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    Ratings & Reviews:

    • on November 09, 2012

      45

      I have been enjoying this at every family get together as far back as I can possibly remember, my grandmother taught me, and now I make it and finally just within the last few years wrote it down (as I am now 43 and dont want to forget it) except I add a tbsp or 2 or 3 of lemon juice, and lemon zest for a little more zippy genuine lemon flavor

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2008

      55

      This was delicious! Light, fluffy,creamy, and lemony and it set up in about 2 hours. I substituted 2 .3-ounce packages of sugar free lemon jello since that's what I had; and used neufchatel instead of cream cheese - again, it's what I had in the fridge. I did use a 9x13 pan instead of 9x11 and I'm glad I did - the pan was full! Thanks for sharing this!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2014

      55

      10 stars - I added the juice of a lemon to make it a bit more "lemony". Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Light and Fluffy Lemon Jello Cheesecake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 183.3
     
    Calories from Fat 94
    51%
    Total Fat 10.5 g
    16%
    Saturated Fat 5.8 g
    29%
    Cholesterol 29.5 mg
    9%
    Sodium 183.6 mg
    7%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 0.2 g
    1%
    Sugars 12.8 g
    51%
    Protein 3.4 g
    6%

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