No Bake Lemon Cheese Cake

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Ingredients:

1 pk (3 oz.) lemon jello

1 c Boiling water

2 pk (8 oz.) cream cheese

1/2 c Sugar

1 t Vanilla

1 Envelope Dream Whip instant

Topping mix

CRUST:

1 1/2 c Graham crumbs

1/3 c Sugar

6 tb Melted butter

 

 

Directions:

CRUST: Combine graham cracker crumbs, sugar and butter; set aside 1/4

cup for topping. Press remaining crumb mixture on bottom and sides

and up to 1 1/2 inches in a 7x11x2-inch pan; set aside. Dissolve

lemon jello in small bowl with boiling water; chill until slightly

thick. Beat cream cheese, sugar and vanilla until fluffy. Beat in

gelatin. Prepare whipped topping according to package directions.

Fold into cream cheese mixture. Pour into prepared pan; sprinkle with

remaining crumbs. Chill 3 to 4 hours before serving.

 

 

 

Directions:

Shortbread Crust Instructions Preheat the oven to 400 degrees F.

Working on a large flat surface, such as a pastry board, place the

flour and the sugar in the center of the surface and mix together.

Form a small depression or well in the center of the mound. Add the

beaten egg yolk and the softened butter to the well, ten blend these

with the dry mixture. Mix the ingredients thoroughly using your

hands -- there's no substitute for warm hands. Shape the dough into a

ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll

out the dough to a thickness of about 1/4-inch. You should have a

circle of about 11 inches in diameter. For best results, roll out

your dough between 2 sheets of waxed paper, then peel away the paper

and cut the crust in a 9-inch circle. Place the circle inside a 9-

inch springform pan. Prick the crust several times with a fork to

keep the crust from puffing up during the baking. Place the

springform pan in the oven and bake for 15 to 20 minutes, or until

light brown. Allow to cool. Using the leftover dough, line the sides

of the springform pan. Press the dough against the sides of the pan,

smoothing it so as to have a continuous layer of crust all the way

around the sides of the pan. Make sure that the side crust meets the

bottom crust all the way around. Brush the reserved egg white onto

the shell, covering the bottom and sides. This will seal the dough

and keep it from becoming soggy. Set aside until ready to use.

Cheesecake Instructions Preheat the oven to 350 degrees F. Place the

cottage cheese in a sieve and drain. In a small bowl, mix the flour,

salt, and sugar. Set aside. In a large bowl, combine the cottage

cheese with the eggs, butter, and vanilla. Mix until well blended and

smooth. Add the dry mixture and blend well. Pour the mixture into the

prepared crust and set the cake aside. Prepare the topping by sifting

the flour, sugar, and cinnamon together. Add the brown sugar and

blend well. Pour the melted butter over the topping mix and

immediately stir with a fork to form small crumbs. Sprinkle the

topping mix over the surface of the cake and bake the cake for 50

minutes, or until done. Cool to room temperature and then chill.

 

 

 

* Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) **

Separate the large egg and lightly beat the yolk. *** Use only sweet

cream, unsalted butter in this recipe. NO MARGARINE.