Lemon Cheesecake
Lemon Cheesecake is an moderately easy dinner. Made with 2 1/2 c. graham cracker crumbs, 1/4 lb. butter, 1 (3 oz.) pkg. lemon jello, 1 c. boiling water and 1 (8 oz.) cream cheese, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Mix crumbs and butter and press in 9 x 13-inch pan, saving some for topping.
Dissolve jello in water.
Refrigerate until jello begins to harden.
Do not let it set.
Beat with beater the cream cheese, sugar and vanilla.
Fold jello into this mixture. Then fold in whipped topping and pour over crust.
Sprinkle crumbs on top.
Set overnight in refrigerator.
π· Perfect Pairings
Complete your meal with these
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