FLUFFY LEMON CHEESECAKE SQUARES
I've made this since a friend gave me the recipe at my bridal shower, MANY years ago!! This freezes very well. Take it out of the freezer and put it in the refrigerator 2 hours before serving.)
Provided by MizzNezz
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix crust ingredients, press into 13x9 pan.
- In small bowl stir together sugar and cream cheese until fluffy.
- In another small bowl, mix jello and boiling water; add lemon juice and extract.
- Set aside to cool.
- Place large mixing bowl and beaters in freezer while jello cools.
- You can take a coffee break here.
- When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
- Turn mixer to low; mix in cream cheese mixture.
- Mix in the jello mixture.
- Pour over crust in pan.
- Chill; cut into squares.
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Jaroslaw Tychanski
tjaroslaw@yahoo.comThis is the best lemon cheesecake I've ever had. The crust is flaky and buttery, and the filling is creamy and lemony. I love the addition of the lemon zest. It really takes this cheesecake to the next level.
iqra malik
malik50@yahoo.comThis cheesecake is easy to make and always turns out perfect. I love that I can use store-bought lemon curd to save time. The crust is always flaky and buttery. I highly recommend this recipe.
Angeline McCann
mccann@gmail.comThis cheesecake was delicious! The crust was flaky and the filling was creamy and lemony. I loved the addition of the lemon zest. It really brightened up the flavor.
Victor Segokodi
victor.segokodi2@hotmail.comI'm not a fan of lemon desserts, but this cheesecake was surprisingly good. The lemon flavor is subtle and not overpowering. The cheesecake filling is creamy and smooth. The crust is the perfect balance of sweet and savory.
Messiah Howton
m-h21@yahoo.comThis cheesecake is a bit time-consuming to make, but it's worth the effort. The crust is buttery and flaky, and the filling is creamy and lemony. I love that you can make it ahead of time and it still tastes great.
Angelique Woodall
angelique_woodall6@hotmail.frI'm not a baker, but this cheesecake was easy to make and turned out great. I followed the recipe exactly and it came out perfect. The crust was flaky and the filling was creamy and lemony.
Lauralee Blaise
l_b@yahoo.comThis cheesecake was a bit too tart for my taste, but my husband loved it. I think next time I'll use less lemon curd or add some sugar to the filling.
Kgotso Kok
kokk70@gmail.comI've made this cheesecake several times and it's always a crowd-pleaser. The lemon flavor is bright and tangy, and the cheesecake filling is creamy and smooth. The crust is the perfect balance of sweet and savory.
MacKenzie Goldmen
g.mackenzie@yahoo.comThis cheesecake is easy to make and always turns out perfect. I love that I can use store-bought lemon curd to save time. The crust is always flaky and buttery. I highly recommend this recipe.
abdulai babangida
babangida70@gmail.comI'm not a huge fan of lemon desserts, but this cheesecake changed my mind. It's so creamy and delicious. The lemon flavor is subtle and not overpowering. I'll definitely be making this again.
Shop Shop
s@hotmail.comThis cheesecake was a hit at my party! Everyone loved it. It's so light and fluffy, and the lemon flavor is refreshing. I'll definitely be making this again.
Legand Tharu
l.t@yahoo.comAbsolutely divine! The lemon flavor is perfectly balanced with the creamy cheesecake filling. The crust is buttery and flaky. I'll definitely be making this again!