Lemon Cheesecake Recipe
Ingredients
| 1 cup saltine-cracker crumbs | ||
| Soft margarine | 1 Teaspoon (Crust:) | |
| Lemon peel | 1 Teaspoon, grated (Crust:) | |
| 1 pkg. sugar-free lemon gelatin | ||
| Hot water | 2 Cup (16 tbs) (Filling) | |
| Lemon peel | 2 Teaspoon, finely grated (Filling) | |
| 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.
Chef
