Creamy Chilled Lemon Cheesecake
Sue Byrom
ingredients
- 2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 1/4 cup butter, melted
- 1 package unflavored gelatin
- 1/4 cup cold water
- 12-ounce cream cheese, softened
- 1/2 cup powdered sugar
- Zest and juice of 2 large lemons
- 1 cup heavy cream, whipped
- Sliced strawberries or raspberries for decoration
directions
- 1
Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix well and press into the bottom of a 10 inch spring form pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- 2
Soften unflavored gelatin in cold water, and stir over low heat until dissolved. Combine softened cream cheese and 1/2 cup powdered sugar; mixing at medium speed with an electric mixer until well blended. Beat in lemon juice and zest. Add to the gelatin mixture. Chill until slightly thickened.
- 3
Whip cream until soft peaks form. Fold into chilled cream cheese mixture. Pour over the crust and chill until firm. Decorate top with fruit.
Source: Sue Byrom
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