Easiest Lemon Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 1/4 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
1 package (3 oz) lemon Jell-O
04 -
1 cup hot water
05 -
16 oz cream cheese, softened
06 -
1/2 cup granulated sugar
07 -
1/2 tbsp lemon zest
08 -
1/2 tsp vanilla extract
09 -
1 1/4 cups heavy whipping cream
→ To Decorate
10 -
Whipped cream (optional)
11 -
Lemon zest (optional)
12 -
Lemon slices (optional)
# Instructions:
01 -
Line the sides and bottom of a 9-inch springform pan. Combine graham cracker crumbs and melted butter, stirring until the crumbs are evenly moistened. Press the mixture onto the bottom and sides of the prepared pan. Use a measuring cup to help compact the crust. Set aside.
02 -
Mix hot water and lemon Jell-O in a heatproof bowl. Stir until the Jell-O is completely dissolved. Let it cool for 20-30 minutes at room temperature.
03 -
In a large bowl, use an electric mixer to beat softened cream cheese and sugar until smooth. Add lemon zest and vanilla extract, and continue beating to combine.
04 -
Gradually add the cooled Jell-O to the cream cheese mixture in small batches (about 1/8 cup each). Beat on low speed after each addition until smooth. Scrape down the sides of the bowl as necessary.
05 -
In a separate bowl, beat the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese and Jell-O mixture, and gently fold together with a spatula until fully combined.
06 -
Spread the filling evenly over the prepared crust and smooth the top. Wrap the pan securely and refrigerate for at least 6 hours, or overnight for best results.
07 -
Before serving, top the cheesecake with dollops of whipped cream, grated lemon zest, and lemon slices, if desired.
# Notes:
01 -
Use softened cream cheese for a smooth texture without lumps.
02 -
Cool the dissolved Jell-O to lukewarm temperature before mixing with cream cheese to avoid setting prematurely.