German Lemon Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 2/3 ( 150g) C. Graham Crackers, crushed1/2 C. (125g) Butter, unsalted2 x 8oz. pkg. (400g) Philadelphia Cream Cheese14 oz. (400g) plain, whole milk YogurtJuice and Zest from one lemon6 leaves of gelatin or 1 1/2 tbs. granulated gelatin2/3 C. (125g) Sugar
1. Mix graham cracker crumbs with butter and press into a greased 10" springform pan.
2. Blend together cream cheese, yogurt and lemon zest.
3. If using gelatin leaves, place leaves in cold water for 5 min. and lightly press out water.
4. Add water to lemon juice to total volume of 5 fl. oz.. and warm with gelatin and sugar until the gelatin has completely dissolved.
5. Stir 2 tbs. cream cheese mixture into gelatin and then mix with the remaining cream cheese mixture.
6. Fill the spring form pan with cream mixture and place in refrigerator for at least 4 hours.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SCALAR51.
2. Blend together cream cheese, yogurt and lemon zest.
3. If using gelatin leaves, place leaves in cold water for 5 min. and lightly press out water.
4. Add water to lemon juice to total volume of 5 fl. oz.. and warm with gelatin and sugar until the gelatin has completely dissolved.
5. Stir 2 tbs. cream cheese mixture into gelatin and then mix with the remaining cream cheese mixture.
6. Fill the spring form pan with cream mixture and place in refrigerator for at least 4 hours.
Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user SCALAR51.
Nutritional Info Amount Per Serving
- Calories: 296.9
- Total Fat: 21.5 g
- Cholesterol: 61.7 mg
- Sodium: 186.0 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 0.3 g
- Protein: 4.6 g
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