Citrus Chiffon Cheesecake

1. 1

   Blend graham cracker crumbs, margarine or butter and sugar; press on bottom of 9-inch springform pan.

2. 2

   Set aside.

3. 3

   Dissolve gelatin in boiling water; stir in lemon juice.

4. 4

   Refrigerate until thickened, about 2 hours.

5. 5

   Beat gelatin with mixer at high speed for 3 minutes or until foamy; set aside.

6. 6

   Blend cheesecake filling and milk in large bowl with mixer at low speed for 1 minute.

7. 7

   Add gelatin mixture; beat at high speed 2 minutes.

8. 8

   Spoon into prepared crust.

9. 9

   Refrigerate 3 hours or until firm.

10. 10

    Garnish with lemon and orange slices if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.