REFRIGERATE CHEESECAKE RECIPES

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NO BAKE CLASSIC WOOLWORTH CHEESECAKE RECIPE - 100K-RE…



No Bake Classic Woolworth Cheesecake Recipe - 100k-Re… image

This Woolworth Cheesecake has a delicate, silky, and light texture, a toothsome and rich creamy taste, and a light lemon aroma. This is a perfect and easy no-bake Woolworth Cheesecake. 

Provided by 100krecipes

Categories     Dessert

Total Time 140 minutes

Prep Time 20 minutes

Cook Time 120 minutes

Yield 9

Number Of Ingredients 9

2 cups graham cracker crumbs;
1 stick (½ cup) unsalted butter, melted.
1 package (3 oz) lemon Jell-O;
1 cup boiling water;
8 oz cream cheese, at room temperature;
1 cup granulated sugar;
5 tbsp freshly squeezed lemon juice;
1 ½ cups heavy whipping cream, cold;
graham cracker crumbs, for topping.

Steps:

  • In a small bowl, mix together lemon Jell-O and boiling water. Mix until lemon Jell-o dissolves. Set aside.
  • Prepare the crust. Mix together graham cracker crumbs and melted butter. Add the crumble mixture to the 9x13 inch baking pan. Then, press the crumbly mixture firmly into the bottom of the pan to create a crust.
  • In a mixing bowl, beat heavy whipping cream until fluffy. Set aside.
  • In another mixing bowl, beat together softened cream cheese, granulated sugar and freshly squeezed lemon juice using an electric mixer. Beat until smooth. Then, pour a chilled mixture of lemon Jell-O into a bowl. Beat until well combined. Add whipped cream and mix until combined.
  • Transfer the cream cheese mixture to the prepared baking pan with a graham cracker crust. Spread evenly. Then, sprinkle with additional graham cracker crumbs. Chill the Woolworth Cheesecake in the refrigerator for at least 2 hours. You can also refrigerate the cheesecake overnight. Then, slice and serve.

NO BAKE LEMON CHEESECAKE | RECIPES.COM.AU



No Bake Lemon Cheesecake | Recipes.com.au image

Prep Time 20 minutes

Cook Time 0 minutes

Yield 16 servings

Number Of Ingredients 12

250 g plain biscuits, crushed
125 g butter, melted
500 g cream cheese, softened
395 g NESTLÉ Sweetened Condensed Milk
190 mL thickened cream
0 Finely grated zest of 1 lemon
80 mL lemon juice
175 g store-brought lemon flavoured spread
2 tsp gelatine powder
1 tbsp hot water
150 g NESTLÉ BAKERS' CHOICE White Melts, melted
0 Lemon zest for garnish

Steps:

  • Grease base and sides of 22cm spring-form pan.
  • Using a food processer, process biscuits until fine; with motor running add melted butter; process until just combined. Press the biscuit mixture evenly over the base and sides. To achieve a neat crust, press the crumb mixture firmly with a straight-sided glass against the sides of the pan; refrigerate while preparing the filling.
  • Combine gelatine and water; stir until the gelatine dissolves; cool 5 minutes.
  • Beat cream cheese and NESTLÉ Sweetened Condensed Milk in a medium bowl with an electric mixer until smooth. Add cream, gelatine mixture, NESTLÉ BAKERS' CHOICE White Melts, lemon zest and juice, and lemon flavoured spread beat until just combined. Pour mixture into prepared pan. Refrigerate for 3 hours or until set. Top with lemon zest and serve.

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