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Lemon Jello Cheesecake

Ingredients for crust (9X13 inch pan)

  • 2 sticks (1 cup) butter (room temperature) 226 grams
  • 1/2 cup brown sugar 119 grams
  • 2 cups flour 280 grams
  • 1/2 sliced almonds 45 grams
Ingredients for lemon filling
  • 2 small boxes Lemon Jello
  • 2 cups hot water
  • 2 8 oz. packages cream cheese (room temperature)
  • 1/2 cup sugar
  • 1 pint whipping cream
Instruction
  1. In a bowl, combine butter and brown sugar and whip until creamy. Add flour. With a pastry blender, mix the flour into the butter. Add sliced almonds and mix well.

     
  2. Press into a greased 9X13 pan.

     
  3. Bake at 350 for 10 min.
     
  4. Dissolve jello in hot water and cool.

     
  5. Whip cream cheese and sugar with a wire until it becomes very creamy.

     
  6. In a separate bowl, whip 1 pint whipping cream until it becomes fluffy.

     
  7. Combine cooled jello and cream cheese mixture and whip until the color looks even. Then fold in whipped cream to the jello mixture.

     
  8. Pour on top of the cooled crust and refrigerate until set.
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