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Oma's No-Bake Lemon Cheesecake Recipe

My lemon cheesecake recipe is so good and so easy. German? Not at all. But, it fits great after a big meal when one wants something sweet, yet light. It's preparation is easy and quick.

No baking required. It does need to stand for a 4 to 5 hours in the fridge before serving though.

Servings:

Makes 10 servings

Ingredients:

• 3-ounce package of lemon jello (gelatin)
• 1 cup boiling water
• 2 cups graham crumbs or chocolate cookie crumbs
• ⅓ cup melted butter
• 8-ounce package cream cheese (room temperature)
• ¼ cup granulated sugar
• 1 lemon
• 12-ounce tub Cool Whip (1 liter or 4 cups)
• strawberries to garnish

Instructions:

1. Into a small bowl, mix the jello powder and the boiling water. Stir until jello is dissolved. Set aside to cool.
2. Mix together the crumbs and the butter. Reserve about ¼ cup and press the remaining mixture into a 10-inch springform pan.
3. Using a mixer, whip the cream cheese and the sugar. Zest the lemon and add about 1 tablespoon zest to the cheese mixture. Add about 2 teaspoons of lemon juice to the mixture as well.
4. Check that the jello mixture has cooled to about lukewarm. If it is still hot, place the bowl into a cold water bath and stir until the jello has cooled, but NOT set.
5. Add the cooled jello to the cream cheese. Mix thoroughly. 
6. Fold in the Cool Whip and gently stir until all is mixed well.
7. Spoon over the crust and level top. Cover with plastic wrap and place in fridge for several hours. 
8. Serve, sprinkled with the reserved crumb mixture and garnished with sliced strawberries.

Notes/Hints:

• Want to use heavy (whipping) cream instead of Cool Whip? You'll need to use 2 cups of heavy (whipping) cream, whip it until it has soft peaks and has doubled in volume. Fold that into the cooled jello instead.

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