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You Asked For It: Cheesecake recipes

I would like a light and airy lemon chiffon dessert made with a crumb crust and Jell-O. Thank you.

Sandra Noble, Crystal River

Joan Burger of Oldsmar shares this feathery cheesecake recipe. This is an easy recipe to make with a nice, tart lemon flavor. It is indeed light and feathery, making it the perfect end to a heavier meal. Joan suggests substituting Cool Whip for the heavy whipping cream, but if doing so, reduce the amount of sugar to 1/3 cup. Plan ahead because Joan suggests chilling this overnight.

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I would like a recipe for a no-bake cheesecake made in a 9- by 13-inch pan with a graham cracker crust, cream cheese and lemon Jell-O. Thank you.

Margaret Palazzolo, Spring Hill

Pat Dimmock, a snowbird from Pittsburgh now visiting Clearwater, sends another easy dessert to make, but like the feathery cheesecake above, it needs to be made in advance and overnight chilling is best. Pack the graham cracker crumbs well into the pan or they will crumble when you try to serve the squares. To speed up the cooling time of the Jell-O, I put the small pan into the refrigerator for about 5 minutes. Of the two desserts here this one is less lemony. Although these two desserts may appear similar, there is a different texture to each of them.

Recipe requests

Kay Nugent of St. Petersburg would like to know how Cracker Barrel prepares its carrots. Largo resident Anne Girard would like the Wildflower Cafe's tomato bisque recipe.

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Feathery Cheesecake

1 (9-inch) graham cracker crust

1 cup sugar

12 ounces cream cheese, softened

1 (3-ounce) package lemon Jell-O

1 cup boiling water

2 teaspoons vanilla

1 pint heavy whipping cream, whipped stiffly

Blend sugar and cream cheese well. Dissolve Jell-O in boiling water and cool slightly. Add Jell-O to cream cheese mixture and beat until smooth. Add vanilla and fold in whipped cream.

Pour into crust and chill at least 10 hours or overnight. Garnish with fresh strawberries or shaved chocolate.

Source: Joan Burger, Oldsmar


No Bake Cheesecake


30 graham crackers

2 tablespoons powdered sugar

1 stick butter or margarine, melted


1 (3-ounce) package lemon Jell-O

1 cup boiling water

3 ounces cream cheese

1 cup sugar

1 can chilled evaporated milk

2 teaspoons vanilla

To make crust: Crush graham crackers and combine with powdered sugar. Add melted butter or margarine. Stir until moistened. Reserve ½ cup for topping and press remaining crumbs into bottom of 9- by 13-inch pan.

To make filling: In a saucepan, dissolve Jell-O in 1 cup boiling water. Let cool. In small bowl combine the cream cheese and sugar. Beat until creamy. On low speed mix in cooled Jell-O. In separate bowl beat evaporated milk until stiff. Add vanilla and cream cheese mixture and blend well. Pour into prepared pan and chill until firm. Overnight is best.

Source: Pat Dimmock, Pittsburgh

You Asked For It: Cheesecake recipes 02/01/11 [Last modified: Tuesday, February 1, 2011 3:30am]
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