4.8
(25)
Your folders
Your folders
Export 6 ingredients for grocery delivery
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.
Your folders
butterwithasideofbread.com
Your folders
happyhomeschoolnest.com
Your folders
restlesschipotle.com
4.7
(86)
Your folders
apinchofhealthy.com
4.6
(33)
Your folders
janespatisserie.com
4.9
(55)
10 minutes
Your folders
janespatisserie.com
Your folders
beyondfrosting.com
Your folders
thejobaker.com
Your folders
charlotteslivelykitchen.com
4.8
(54)
Your folders
melskitchencafe.com
4.7
(27)
15 minutes
Your folders
easydessertrecipes.com
5.0
(1)
Your folders
12tomatoes.com
5.0
(3)
Your folders
thepioneerwoman.com
Your folders
bestrecipes.com.au
4.5
(10)
370 minutes
Your folders
bestrecipes.com.au
4.8
(16)
Your folders
togetherasfamily.com
4.2
(68)
Your folders
cincyshopper.com
Your folders
anitalianinmykitchen.com
5.0
(8)
Your folders
sallysbakingaddiction.com
4.8
(213)