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3 hours
Prep: 15 minutes
338 calories per serving view nutrition facts
1 cheesecake
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| Crust | |||
| 1 1/2 | cups | cookies | coconut, crushed |
| 1/2 | cup | dessicated coconut | |
| 1/2 | cup | butter | melted |
| Filling | |||
| 1 | package | gelatin powder | lemon |
| 1/2 | cup | water | boiling |
| 1/2 | cup | lemon juice | |
| 2 | teaspoons | lemon zest | grated |
| 1 | teaspoon | vanilla extract | |
| 1 | can | milk, sweetened condensed | |
| 1/2 | cup | cream cheese | |
| 1 | x | lemon zest | grated, for garnish |
1. Mix together the crushed cookies, coconut and melted butter.
Firmly press on the bottom and sides of a 9 inch springform pan.
Chill.
2. Mix the lemon gelatin with the boiling water and stir until dissolved.
3. Add the lemon juice and lemon rind; mix well. Cool.
4. Beat the condensed milk with the vanilla until thick.
5. Soften the cream cheese and combine with the gelatin mixture and the beaten condensed milk.
Blend thoroughly.
6. Pour into the prepared crust, sprinkle with grated lemon rind and chill until firm.
| % Daily Value* | |
| Total Fat 33.0g | 51% |
| Saturated Fat 21.0g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 265mg | 11% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 22% | Vitamin C | 26% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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