Lemon Cheesecake Recipe
Lemon Cheesecake made using this recipe is an experience by itself. This Lemon Cheesecake is a suitable Diabetic dish for all. The main ingredient in Lemon Cheesecake is Cheese. Bookmark this Lemon Cheesecake page, otherwise you might regret your decision later.
Ingredients
Crust:
1 cup saltine-cracker crumbs
1 tsp soft margarine
1 tsp grated lemon peel
Filling
1 pkg. sugar-free lemon gelatin
2 cup hot water
2 tsp finely grated lemon peel
8 oz. pkg. light cream cheese
1 cup prepared nondairy whipped topping
Directions
Crust: Mix together the saltine-cracker crumbs, margarine, and 1 tsp (5 L) of the lemon peel.
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.
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.
