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Lemon Refrigerator Cheesecake

photo by:kraft
Serve this no-bake cheesecake as a spring or summer dessert. Its lemony flavor makes it a refreshing ending to any warm-weather meal.
30 min
3 hr 30 min
12 servings
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What You Need

cups  graham cracker crumbs
cup  (1 stick) butter or margarine, melted
cup  sugar, divided
tsp.  ground cinnamon
env.  KNOX Unflavored Gelatine
cup  cold water, divided
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
Tbsp.  grated lemon zest
Tbsp.  lemon juice
cup  whipping cream, whipped

Make It

MIX graham crumbs, butter, 1/4 cup of the sugar and the cinnamon until well blended. Remove 1/2 cup of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom of 9-inch springform pan. Sprinkle dry gelatine over 1/4 cup of the water in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.

BEAT cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/2 cup water, the lemon peel and juice. Refrigerate until slightly thickened. Gently stir in whipped cream; pour over crust. Sprinkle with the reserved crumb mixture.

REFRIGERATE several hours or until firm. Run small knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
When the weather is warm, enjoy this refreshing cheesecake with friends following a meal on the patio.
Special Extra
Garnish with lemon slices just before serving.
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