Step 1

Press the graham cracker crust into a 9-inch (23cm) springform pan.

Step 2

In a small bowl, pour 1 cup (8floz/225ml) of very hot water and sprinkle the lemon Jell-O on top. Stir until completely dissolved and allow it to cool down for 20-30 minutes. (You don’t want this mix hot when it’s getting added to the cream cheese or it will clump)

Step 3

With an electric mixer, whip the cream cheese until light and creamy.

Step 4

Slowly add the cooled Jello to the cream cheese, 1 tablespoon at a time, and mixing thoroughly between additions to prevent the Jello from setting once it hits the cream cheese.

Step 5

Add the powdered sugar, lemon zest, and vanilla and beat until combined.

Step 6

In a separate bowl, whip the heavy whipping cream to soft peaks, and then gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 7

Pour evenly in the pan on top of the crust, cover the pan and refrigerate for at least 6 hours or preferably overnight.

Step 8

When ready to serve, run a thin knife around the edges to separate the cheesecake from the pan before releasing it.

Step 9

Store any leftovers well covered in the refrigerator for up to 2 days.