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Lemon Cheesecake Recipe
|Saltine cracker crumbs||1 Cup (16 tbs)|
|Soft margarine||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Sugar free lemon gelatin||1 Tablespoon (1 Package)|
|Hot water||2 Cup (32 tbs)|
|Finely grated lemon peel||2 Teaspoon|
|Light cream cheese||8 Ounce (1 Package)|
|Prepared nondairy whipped topping||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1115 Calories from Fat 554
% Daily Value*
Total Fat 62 g94.8%
Saturated Fat 40.7 g203.6%
Trans Fat 0 g
Cholesterol 27.2 mg
Sodium 2259.9 mg94.2%
Total Carbohydrates 101 g33.8%
Dietary Fiber 1.6 g6.4%
Sugars 38.8 g
Protein 43 g87%
Vitamin A 2.6% Vitamin C 32.2%
Calcium 83% Iron 18.1%
*Based on a 2000 Calorie diet
Press into the bottom and slighdy up the sides of an 8 in. (20 cm) pie pan.
Refrigerate until ready to use.
Filling: Dissolve the lemon gelatin in the hot water.
Stir in the 2 remaining (30 mL) of lemon peel, and allow to cool until mixture is a thick syrup.
Whip cream cheese until light and fluffy.
Gradually add lemon-gelatin mixture.
Fold in nondairy whipped topping.
Transfer to saltine-cracker crust.
Refrigerate at least 2 to 3 hours or until firm.