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Lemon Delight Cheesecake recipe

A delightful, melt-in-your mouth, lemoncheesecake in a graham cracker crust.

Recipe: Lemon Delight Cheesecake

1 1/2 cups graham cracker crumbs
1 cup granulated sugar – divided use
1/2 cup butter or margarine, melted
1 (1/4-ounce) envelope unflavored gelatin
1/3 cup cold water
1/3 cup lemon juice
3 large egg yolks
1 teaspoon grated lemon peel
2 (8-ounce) packages cream cheese
3 large egg whites

  • Combine graham cracker crumbs, 1/4 cupsugar, and melted butter; reserve 1/2 cup of crumb mixture. Pressthe remainder onto the bottom of a 9-inch springform pan.
  • Soften unflavored gelatin in cold water;stir over low heat until dissolved. Add lemon juice, egg yolks,1/4 cup sugar, and grated lemon peel; cook, stirring constantly,over medium heat, for 5 minutes. Beat cream cheese until softthen gradually add the gelatin mixture, mixing at medium speedwith an electric mixer until well blended.
  • Beat egg whites until foamy; graduallyadd 1/2 cup sugar, then beat until stiff peaks form. Fold intothe cream cheese mixture and pour over the crust. Top with thereserved crumbs and chill until firm.

    Makes 12 servings.

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  • Comments

    1 Comment


    I have made this dessert many times although I make it on a cookie sheet instead of the 9 13 pan. I will try that next time. This recipe also works very well with chocolate pudding instead of the lemon for all you chocaholics. I would love to make this for a party but my nephew has a nut allergy. Any suggestions for a different crust? Do you think a pretzel crust like the one for strawberry jello salad would work?

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