Lemon Jell O Cheesecake Recipes

Steps:

• The Base:.
• Mix all 3 ingredients together.
• Press into a round 23cm tin.
• Put in the fridge to chill.
• The Filling:.
• Dissolve the Jell-o with the boiling water.
• Add lemon rind and lemon juice.
• In another bowl beat condensed milk and cream cheese together until blended.
• Add vanilla essence and Jell-o mix to cream cheese mix.
• Beat together until well blended.
• Pour mixture on top of crumbed crust base.
• Refrigerate until set. (I usually leave it to set overnight).
• For a change all the lemon ingredients (Jell-o, rind and juice) can be changed to lime or orange.

Steps:

• Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
• Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
• Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
• Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
• In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
• Add Jello mixture to evaporated milk and continue to beat until well blended.
• Pour over Graham cracker crust.
• Chill until firm.

Steps:

• 1. Spray 8 or 9 inch springform pan or 9 inch pie plate lightly with nonstick cooking spray. Sprinkle bottom and side with the graham cracker crumbs.
• 2. Completely dissolve jello in boiling water; pour into blender container. Add cottage cheese and cream cheese; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.
• 3. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie filling.

Steps:

• Melt butter in 9x13" pan. Set aside 1/4 cup cracker crumbs. Add remainder of crumbs to butter and mix well. Press into crust and refrigerate. Add jello to boiling water. Stir until dissolved and refrigerate. Cream together cream cheese, sugar, and vanilla with electric mixer. Refrigerate. Shake CHILLED Milnot milk well and pour into CHILLED mixing bowl. Whip with electric mixer to soft peaks. Add cooled jello liquid to creamed mixture and mix until smooth. Gently fold mixture into whipped Milnot. Pour into crust. Lightly sprinke reserved crumbs on top. Chill several hours.