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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.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
12 servings
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What You Need

1-1/2
cups  graham cracker crumbs
1/2
cup  (1 stick) butter or margarine, melted
3/4
cup  sugar, divided
1
tsp.  ground cinnamon
1
env.  KNOX Unflavored Gelatine
3/4
cup  cold water, divided
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
Tbsp.  grated lemon zest
3
Tbsp.  lemon juice
1
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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