FAVORITE LEMON GLAZED CHEESECAKE

Rose Mary Mogan

By
@cookinginillinois

This is one of those recipes I recreated, because my family loves cheesecake, and Lemon Meringue pie, but my husband does not like the meringue part, so as a compromise, I came up with this unique version, that greatly pleased my daughter Briana, and my husband as well. This is one of the best compromises I ever made, because it has been a family favorite ever since. We love the tart lemon flavor on top of the cheese cake. I am sure you will too. This is one of the 795 recipes that is included in my cookbook: SHARING OUR FAVORITE RECIPES.Very simple and easy to make.


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Comments:

Serves:

6-8 people

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

CHEESECAKE BASE

1 large
extra serving size graham cracker crust
1 can(s)
14 oz. condensed milk
1 pkg
8 oz. cream cheese, room temperature
1/2 c
realemon juice
1 tsp
lemon extract

LEMON CHEESE CAKE GLAZE

1/2 c
sugar
1 Tbsp
all purpose flour
1 small
box lemon jello gelatin
2/3 c
water
2 Tbsp
lemon juice

Directions Step-By-Step

1
In a medium size bowl beat cream cheese till whipped, and then add the can of condensed milk, lemon juice & extract, beat till well mixed. Pour mixture into the 9 inch graham Cracker shell.Leave in fridge till needed. while you prepare the Lemon cheesecake glaze.
2
Mix sugar with flour and add dry jello mix in a medium sauce pan. Then add water and lemon juice, and cook over medium low heat till mixture thickens. LET COOL. Then pour over cheesecake mixture.
3
Chill at least 3 hours or longer till glaze layer is firm.
4
NOTE: You may try other flavors if you like like cherry or strawberry. Hope you like this easy and quick tasty dessert as much as we do.
ALSO NOTE: When I don't have a large size graham cracker crust, I make my own and put it in a springform pan, which ever you prefer or have on hand at the time.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy