LEMON REFRIGERATOR CHEESECAKE

Lemon Refrigerator Cheesecake image

Serve this no-bake cheesecake as a spring or summer dessert. Its lemony flavor makes it a refreshing ending to any warm-weather meal.

Provided by My Food and Family

Categories Recipes

Time 3h30m

Yield Makes 12 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
3/4 cup sugar, divided
1 tsp. ground cinnamon
1 env. KNOX Unflavored Gelatine
3/4 cup cold water, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. grated lemon zest
3 Tbsp. lemon juice
1 cup whipping cream, whipped

Steps:

Mix graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream; pour over crust. Sprinkle with the reserved crumb mixture.
Refrigerate several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 370, Fat 29 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 17 g, Protein 4 g