Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until the point of setting. Gradually whisk the cooled jelly into the Philadelphia. Whip the cream until it just holds its shape and gently fold into the Philadelphia mixture. Pour over the crumb base and chill for 2-3 hours until set.
Low Carb Lemon Cheesecake, A delicious and easy recipe for Lemon Cheesecake that is low in carbohydrates and sugar free. See The Recipe- (warning, jumping to recipe can result in missing important information including alternative ingredients and tips.
Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (here's one I made earlier) crumb base and chill until set.
Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes. Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.