Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Butter, melted: 1/4 cup (57g)
- Sugar: 1/4 cup (50g)
- Cream cheese, softened: 16 ounces (454g)
- Sugar: 1 cup (200g)
- Lemon juice: 1 cup (240ml)
- Lemon zest: 1 tablespoon (15g)
- Heavy cream: 1 cup (240ml)
- Gelatin: 2 teaspoons (10g)
- Water: 4 tablespoons (60ml)
Preparation Time:
30 minutes
Cooking Time:
None
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of an 8 or 9-inch springform pan.
- Bake the crust for 10-12 minutes until golden brown. Remove from the oven and let cool.
- In a large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and lemon zest and beat until well combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Sprinkle gelatin over water and let stand for 5 minutes. Microwave for 15-20 seconds until dissolved.
- Mix dissolved gelatin into the cream cheese mixture. Fold in whipped cream. Pour the filling into the cooled crust.
- Refrigerate for at least 4 hours or overnight until set.
Nutritional Information:
(Per slice)
- Calories: 350
- Fat: 18g
- Protein: 7g
- Carbohydrates: 40g
Dish Characteristics:
- Light and airy
- Refreshing lemon flavor
- No-bake, easy to prepare
User Comments:
- "Absolutely delicious! The lemon flavor was perfect and the texture was so smooth and creamy." - Sarah
- "A refreshing and easy dessert that was a hit with my guests." - John
- "The perfect pie for a hot summer day." - Mary
Special Precautions and Tips:
- If you don't have a springform pan, you can use a regular 8 or 9-inch pie plate. Just be sure to cover the edges of the crust with foil before baking to prevent burning.
- Don't overbeat the heavy cream, as it will become grainy.
- Make sure the gelatin is fully dissolved before adding it to the cream cheese mixture.
- Refrigerate the pie for at least 4 hours before serving to allow it to set properly.
