Monday, July 23, 2012
This particular cheesecake recipe holds a special place in my heart and I was so shocked to realize that I'd never shared it here on the blog before. You see this the cheesecake that I grew up eating and it wasn't until a few years ago that I realized what a uniquely wonderful cheesecake recipe this really is. Unlike most cheesecakes which are delicious, but somewhat on the heavy side of things....this one is light and airy and is more similar to a mousse in texture than a normal baked cheesecake. I love that it can be easily adapted to any flavor/color you could possibly think of. I've made this into pink, green, and even blue cheesecakes before just by using a different flavor of Jello. It's one of our oldest, most favorite summertime desserts! Enjoy!
Click here for printable recipe.
Posted by Lara.
*Advance Preparation: Place the can of evaporated milk in the refrigerator a few hours before making the cheesecake as it must be chilled in order to whip properly.
1 small pkg. (3-oz.) any flavor Jello (I used lemon)
1 cup boiling water
2 packets graham crackers (about 16 whole graham crackers)
1/2 cup butter, softened
1 pkg. (8-ounces) cream cheese
1 cup sugar
1 can (12-ounces) evaporated milk, CHILLED
2 Tbs. lemon juice
pie filling or thickened fruit as desired for topping
Directions: Dissolve package of Jello with 1 cup boiling water and stir together until dissolved. Set aside.
Crush 2 packets graham crackers and blend in 1/2 cup butter (I crushed them in the blender). Press cracker mixture into bottom of 9x13-inch baking dish.
In a separate bowl, cream together cream cheese and sugar. Set aside.
In a large bowl, whip evaporated milk which has been thoroughly chilled. Add lemon juice and whip until stiff.
Add cooled Jello into cream cheese/sugar mixture.
Fold whipped evaporated milk into cream cheese/Jello mixture.
Pour over crust.
Chill several hours or overnight. Serve plain or with slightly thickened fruit.
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