Lemon Cheese Tart Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 No bake cheesecake mix22 Ounce (2 Packages, 11 Ounces Each)
 Sugar1⁄4 Cup (4 tbs)
 Margarine2⁄3 Cup (10.67 tbs), melted (Parkay)
 Lemon gelatin/1 package jell-o brand6 Ounce (Two 3 Ounce Each Packages, 4-Serving Size Each)
 Boiling water2 Cup (32 tbs)
 Cold water1 Cup (16 tbs)
 Cold milk3 Cup (48 tbs)
 Grated lemon rind1 1⁄2 Teaspoon
 Seedless grapes1 Cup (16 tbs), halved (Red Or Green)
 Mint leaves1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4968 Calories from Fat 1705

% Daily Value*

Total Fat 191 g294.6%

Saturated Fat 74.6 g373%

Trans Fat 0 g

Cholesterol 67.8 mg

Sodium 5288.6 mg220.4%

Total Carbohydrates 737 g245.8%

Dietary Fiber 3.4 g13.7%

Sugars 587.6 g

Protein 98 g196.7%

Vitamin A 132.2% Vitamin C 53.1%

Calcium 203.4% Iron 8.9%

*Based on a 2000 Calorie diet

Directions

MIX cheesecake crust crumbs with sugar in 9-inch springform pan.
Stir in margarine.
Press crumb mixture firmly onto bottom of pan.
DISSOLVE gelatin in boiling water.
Add cold water.
Chill until slightly thickened.
MIX milk with cheesecake filling mix and lemon rind at low speed of electric mixer until blended.
Beat at medium speed 3 minutes.
Pour over crust.
Arrange grape halves on top of cheesecake to resemble large grape cluster.
Place mint leaves at stem end of cluster.
Carefully spoon thickened gelatin over grape cluster and filling.
Chill until set, about 3 hours.
Run hot metal spatula or knife around edge of pan before removing sides of pan.
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