No-Bake Lemon Cheesecake with Pretzel Crust
1-1/2 cups/375 mL pretzels, finely crushed
3 tbsp/45 mL sugar
1/3 cup/80 mL melted butter
1 envelope unflavored gelatin
1/4 cup/60 mL cold water
3 packages (8 oz/227 g each) cream cheese, softened
1 cup/250 mL sugar
1 cup/250 mL sour cream
2 tsp/10 mLPure Lemon Extract,
1 tsp/5 mL Original Double Strength Vanilla Extract
Coat a 9-inch/23-cm springform pan with Watkins Cooking Spray. Crush enough pretzels to make 1-1/2 cups/375 mL of fine crumbs. Combine crumbs with sugar and melted butter. Press evenly into bottom of pan and bake crust for 12 minutes at 350°F/180°C. Set aside to cool.
Sprinkle gelatin over water in small saucepan; let stand 1 minute. Place over low heat and stir until granules are completely dissolved and mixture is clear. Remove from heat.
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in sour cream. At low speed, beat in dissolved gelatin mixture and extracts. Pour into prepared pan. Cover and refrigerate at least 4 hours or until firm. Loosen cheesecake from pan and cut into slices. Garnish with lemon slices, if desired.
Variation: Also works in a 9" x 13"/23 x 33 cm baking pan served in squares.
Makes 8 servings.
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