- flour
- sugar
- unsweetened cocoa powder
- baking soda
- salt
- white vinegar
- vanilla extract
- vegetable oil
- water
- butter
- unsweetened cocoa powder
- confectioner's sugar
- salt
- vanilla extract
- milk
- eggs
- sugar
- vegetable oil
- flour
- baking soda
- salt
- baking powder
- ground cinnamon
- Duncan Hines lemon cake mix
- lemon instant pudding mix
- vegetable oil
- water
- eggs
- confectioner's sugar
- lemon juice
Serves 12 to 16
Let the dissolved gelatin mixture cool down for a few minutes, or the gelatin will seize when combined with the filling. We tested our cheesecake with several store brands of lemon sandwich cookies; all worked well.
WHY THIS RECIPE WORKS:
In a baked cheesecake, tart lemon juice is mellowed by the heat of the oven. For our Lemon Icebox Cheesecake, we needed to dial back the lemon juice to compensate. Lemon curd, a rich, tangy spread made from eggs, butter, cream, sugar, and lemon juice, added crisp lemon flavor without the undesirable “chew" of zest or the processed flavor of lemon extract. Using lemon cookies instead of graham crackers for the crust created an additional layer of lemon flavor.
- lemon juice from 2 lemons
- FILLING
- heavy cream
- lemon juice
- large egg plus 1 egg yolk
- CURD
- grated lemon zest
- CRUST
- plain yogurt
1/12 = 3 points
- Lemon: 2 tbsp lemon juice and 2 tsp grated lemon peel; 1 C plus 3 tbsp water
- Cherry - 1 can light cherry pie filling
- Pineapple - 1 can crushed pineapple in juice
- Angel Food Cake Mix
See Melissa’s Strawberry Pie recipe
- applesauce
- all-purpose whole wheat flower
- Splenda brown sugar
- chopped walnuts
See Amy’s Pie Crust recipe
- water
- small box sugar free strawberry jello
- packed brown sugar
- flour
- Rolled oats
- Ground Cinnamon
- ground allspice
- Cold butter or margarine