Lemon Jelly Cheesecake
This Lemon Cheesecake recipe has a special touch, as it is made with lemon gelatin and is so fluffy that you'll definitely want to make it for your next family or friends gathering.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
8
Servings
- 2 packages cookies, Maria type, for the base
- 1 cup butter, melted, for the base
- 1 tablespoon cinnamon, for the base
- 2 packages cream cheese, for the cheesecake
- 1 cup condensed milk, for the cheesecake
- lime juice, from 5 lemons, for the cheesecake
- 1 tablespoon lime zest, for the cheesecake
- 1 pinch salt
- 2 envelopes unflavored gelatin powder, hydrated and melted (for the cheesecake)
- 1 envelope lime gelatin
Preparation
30 mins
45 mins
Medium
- Crush the cookies and mix with the melted butter and cinnamon. Once you have a sandy consistency, place it at the bottom of the mold, press firmly, and set aside in the refrigerator.
- In a blender, add the cream cheese, sweetened condensed milk, lemon zest, and lemon juice. While continuing to blend, add the gelatin in a steady stream.
- Prepare the lemon gelatin according to the instructions, adding only half the water or milk required in the box instructions. Pour the warm gelatin over the cheesecake before it sets and refrigerate for an additional 2 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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