Lemon Luscious No Bake Cheesecake |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe is from Dr. Oetker products. Note the recipe takes one package each of Whip It and Vanilla Original Sugar, I had to put in one tablespoon so the recipe could be printed. I will try to update with the right measurements that are in each packet of ingredients if the comp. will let me. Ingredients:
1 cup graham cracker crumbs |
2 tablespoons granulated sugar |
1/4 cup melted butter or 1/4 cup margarine |
1 (7 1/2 ounce) package sheriff lemon pie filling (reg. not lite) |
2 egg yolks |
water, amount on back of package |
1 tablespoon knox gelatin powder |
1/4 cup cold water |
16 ounces cream cheese |
1/2 cup granulated sugar |
1 1/4 cups whipping cream |
1 tablespoon , dr. oetker whip it (one small individual envelope) |
1 tablespoon dr. oetker vanilla sugar (one small individual envelope) |
2 egg whites (see bottom optional note.) |
Directions:
1. Method;.
2. Base:.
3. Crush the graham crackers or crumbs into a bowl, mix with melted butter and sugar.
4. Press into a 9 inch spring form pan.
5. Bake 325 degrees for 10 minutes.
6. This is to help set it. Let Cool.
7. Filling:.
8. Prepare boxed Lemon Pie filling with the two egg yolks and water as listed on the back of the package directions. Cook until thick. Remove from heat(. Note: the package says to add butter, do NOT for this recipe.).
9. Sprinkle the envelope of gelatin over the 1/4 cup cold water and let soften this is blooming.
10. When softened nicely a few minutes, add to the lemon pie filling which is still hot, and stir well to dissolve completely the gelatin.
11. Cover the top surface directly with plastic wrap, and set aside to cool.
12. Cream the cream cheese until smooth , adding in the 1/2 cup sugar.
13. Continue to whip until smooth and fluffy.
14. Remove 1 cup of the lemon cooled custard for the top of the dessert.
15. Add the remainder of the cooled lemon into the cheese/sugar mixture and blend into the mixture until evenly blended, and smooth.
16. Whip the one cup whipping cream with the envelope of Whip It and envelope of Vanilla Sugar, whipping until stiff.
17. Remove 3/4 cup of the whipped cream for the topping.
18. Beat the egg whites until stiff and fold into the remaining whipped cream.
19. Now add the remaining whiped cream into the lemon cheese mixture, blending evenly in gently folding thru manner.
20. Pour the lemon /cheese/whipping cream mixture over the cooled baked crust.
21. Chill at least fifteen minutes or more to firm up.
22. Spread the cooled cooked remaining lemon filling over chilled layer.
23. So now you have a three layer look, crust, light yellow lemon cheese, then the dark straight layer of lemon.
24. Chill until firm .
25. You can just before serving time add a fourth layer by spreading the remaining whipped cream over evenly, or serve with the remaining whipped cream dollaped on top of each slice with some nice raspberries, blueberries and strawberries.
26. I must admit that the egg whites sometimes I don't whip and use them at all, and it comes out really the same in the end. So that step and ingredient can be optional if worried about raw egg white. But remember the gelatin added to the base filling is there and the liquid of the egg whites is part of the recipes liquid - Just a note to puzzle you more if you should or shouldn't use whites.
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