Serves: 8
Total Calories: 457
1. In small saucepan sprinkle gelatin over water. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Cool.
2. In large mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Gradually beat in gelatin mixture, lemon juice and lemon peel. Pour into crust.
3. Refrigerate at least 3 hours or until set. Top with strawberries. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds
This Lemon Cheesecake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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