Tuesday, April 22, 2008

.lemon jello cheesecake.

This was a recipe my mom used to make when I was growing up. It's a no bake cheesecake. It's cool, and fruity, and fluffy. It's delicious!

I know you can now buy the Jello cheesecake kits from the store. Don't be tempted to do that in this case. This really isn't difficult to make and the taste is so much better!! Not to mention it makes a lot more so there's more to enjoy!

Pour 1 can of evaporated milk into a pie plate or cake pan. Put in the freezer and chill until ice crystals form around the edge. You basically want the evaporated milk as cold as you can possibly get it without freezing it.

While the milk is chilling, let's make the Jello. Take one 3oz package lemon Jello.

Put the Jello in a bowl and add 3/4 cup boiling water. Use a rubber spatula to stir while the sugar crystals and gelatin dissolve.

Add some ice cubes (2-3) to cool this down. You want the Jello to start gelling a little. I made the mistake of not doing this and my cheesecake was left a little flat and not as fluffy as it should be.

While the Jello is cooling and the milk is still in the freezer, make the crust.

Crush 1 package of graham crackers in a large ziploc bag. Add 2 tsp sugar and 1/4 cup melted butter. Smoosh it all together and then press into the bottom of a 13x9" pan. Put in the fridge to chill.

Pour the cold evaporated milk into a mixing bowl and whip on high until stiff peaks form. Set aside.

In another mixing bowl, put 1 8oz package cream cheese and 1 cup sugar in. Whip until creamy.

With the mixer on low, slowly pour in the cooled Jello into the cream cheese.

Add 3 Tbsp lemon juice.

Pour a little of the Jello/cream cheese into the whipped evaporated milk. Fold. Add a little more Jello/cream cheese and fold. Repeat until all of the Jello has been incorporated into the whipped milk.

Pour into the pan on top of the crust.

Smooth out and put in the fridge to chill. Approximately 3-4 hours.

Serve with fresh fruit if you want. I like it plain. Mmm mmm mmm....


SplendidlyImperfect said...

I think you may be missing a step after making the crust. What are you pouring into the mixing bowl?

squillen said...

That's the lemon jello that I poured into the mixing bowl. You want to pour it before it sets up.

Let me recheck the entry though.

Darleen said...

hey suzanne, i thought that you might want to check out my friend Kazan's blog, she made the cutest cupcake holder. her blog is nunutoolies.blogspot.com...i thought it might be something you might be interested in...

Sarah Coggins said...

Sounds delicious! Excellent instructions & photos. I'll have to print this out so I can give it a try. tfs! :)

Betsey said...

It looks spectacular! When you say crush a package of graham crackers -do you mean the whole box, or 1 of the wrapped packages?
I can't wait to make this on Friday!

squillen said...

One of the packages IN the box. Not the entire box.. or else you will have crumbs coming out your ears! LOL

Actually, do 1 1/2 packages and make it 1/3 stick of butter. That way there's a little extra to sprinkle on top of the cheesecake.

Erica said...

looks amazing...i just found your blog from 2 peas & LOVE the food & the details you put into it! I might see if I can adjust this a bit to use with weight watchers!

Kristin said...

This is divine! I just made this a couple nights ago and it was so delicious. Thanks for another great recipe, this one is definately a keeper!