Lemon Jello Cheesecake Recipes

Steps:

• Pour milk into a large metal bowl; cover and refrigerate for at least 2 hours. , In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Add cream cheese and lemon juice; beat until blended. Set aside., Beat chilled milk until soft peaks form. Gradually add sugar. Beat in gelatin mixture. Pour into crusts. , Combine topping ingredients; sprinkle over pies. Refrigerate for 4 hours or until set.

Steps:

• Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside., In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
• Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
• In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
• Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

Steps:

• Mix cake ingredients together for 4 minutes.
• Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
• or,if using a glass baking dish bake @325 for 45 minutes.
• Poke holes all over the cake while hot.
• Mix together icing: powdered sugar and lemons (grated rind and juices).
• Pour this over the cake immediately, while it is still hot from the oven.
• Serve warm or cold.

Steps:

• Pour gelatin mix into a bowl and add 1 cup hot water. Stir until dissolved. Set aside and do not chill.
• Melt butter in a heat-resistant measuring cup in a microwave, about 30 seconds. Transfer melted butter to a bowl. Add sugar and mix well. Pour in graham cracker crumbs and mix well. Place crumb mixture into the bottom of an 8-inch pie pan and shape into a crust.
• Stir lemon zest into warm gelatin mixture. Add cream cheese and mix until any lumps are gone. Pour filling into the prepared crust. Chill in the refrigerator for at least 2 hours.

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.

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.

Steps:

• Set oven to 350 degrees F.
• Prepare a 13 x 9-inch baking pan.
• In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan.
• Bake for 7 minutes (no more than 7 minutes!) remove and cool completely.
• For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator.
• Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time).
• In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes).
• To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined.
• Then add in the cream cheese mixture; mix to combine.
• Pour the filling into prepared crust.
• Chill in the refrigerator for a minimum of 8 hours or more.
• Cut into squares and serve with a dollop of whipped cream on top if desired.

Steps:

• Dissolve jello in hot water. Blend all ingredients together with mixer. Chill until set. You may choose to put this into a crust although it is not necessary.

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.