Hello friends,
This fluffy cheesecake has been a family favorite since the 1960's. This is not the typical heavy, rich New York style cheesecake. Light, cool and refreshing - this recipe is sure to be a hit at all your summer gatherings.
The best results are achieved by using a powerful mixer such as a Kitchen aid with the whisk attachment. You can make this recipe with a regular mixer but the signature whipped, airy texture will be diminished.
Ingredients: 2 small packages of lemon jello
2 cups of boiling water
1 large canned milk - must be very cold
1 8 oz. cream cheese - room temperature
1 cup sugar
1 teaspoon vanilla
2 cups of graham cracker crumbs
1 stick of melted butter
6 tablespoons of powder sugar
Preparation for filling:
The milk needs to be icy cold, store it in the refrigerator the night before or place in the freezer until it is cold, not frozen.
Dissolve the jello in 2 cups of boiling water.
I use a large flat dish for quicker cooling.
Place in the freezer, stirring a couple of times until the jello just beings to set. It will be soft but gel-like:
While the jello is cooling, make the crust and whip the cream cheese mixture.
Crust & topping:
1 stick of melted butter
2 cups graham cracker crumbs
6 tablespoons of powder sugar
Combine, press most of the mixture into a 13 X 9 pan.
Reserve about 1/4 a cup for the topping.
Filling Ingredients:
8 oz cream cheese (room temperature)
1 cup sugar
1 teaspoon vanilla
Whip until the sugar is dissolved and the mixture is smooth and creamy.
Empty the bowl and set aside. Once the jello is ready, pour the cold canned milk into the mixing bowl and whip at high speed until stiff peaks form.
Whip in the slightly gelled jello and the cream cheese mixture.
Add a little a time while whipping at high speed. Whip well.
The texture should be airy with some small bubbles.
Pour into the prepared crust, top with reserved crumbs
and chill for several hours
Hints and tips:
As I mentioned, it is best to use a powerful mixer.
It is important to use icy cold milk so it will whip nicely. Don't whip it before the jello is ready or it will "fall" and you will have a flat rather than a fluffy, airy dessert. If it is really hot in the kitchen, you can chill the bowl and beaters to aid in whipping the milk. Don't overbeat the milk or it will separate.
The original recipe adds a small can of drained crushed pineapple to the mixture before it is poured into the pan. I prefer it without the pineapple. I find the firm chewy pineapple takes away from the melt in your mouth mousse-like cheesecake.
You can substitute to make the recipe reduced calories, but be warned, the texture and flavor will be impacted. I have used splenda in place of the sugar, reduced fat cream cheese, sugar free jello, less butter in the crust etc. The cheesecake was good but not nearly as delightful as the regular recipe.
You can also sub out different flavors of jello for the lemon, but the lemon is the original and our favorite. It is tangy which is a nice compliment to the sweetness. We've done lime for St. Patrick's Day, Strawberry for Valentine's day etc.
The final texture of the cheesecake should have tiny air bubbles, it should fill a 13 X 9 pan almost to the top.
I hope you enjoy this delightful treat.
Thanks for visiting,
Bonnie
The milk needs to be icy cold, store it in the refrigerator the night before or place in the freezer until it is cold, not frozen.
Dissolve the jello in 2 cups of boiling water.
I use a large flat dish for quicker cooling.
While the jello is cooling, make the crust and whip the cream cheese mixture.
Crust & topping:
1 stick of melted butter
2 cups graham cracker crumbs
6 tablespoons of powder sugar
Combine, press most of the mixture into a 13 X 9 pan.
Reserve about 1/4 a cup for the topping.
Filling Ingredients:
8 oz cream cheese (room temperature)
1 cup sugar
1 teaspoon vanilla
Whip until the sugar is dissolved and the mixture is smooth and creamy.
Empty the bowl and set aside. Once the jello is ready, pour the cold canned milk into the mixing bowl and whip at high speed until stiff peaks form.
Whip in the slightly gelled jello and the cream cheese mixture.
Add a little a time while whipping at high speed. Whip well.
The texture should be airy with some small bubbles.
Pour into the prepared crust, top with reserved crumbs
and chill for several hours
Hints and tips:
As I mentioned, it is best to use a powerful mixer.
It is important to use icy cold milk so it will whip nicely. Don't whip it before the jello is ready or it will "fall" and you will have a flat rather than a fluffy, airy dessert. If it is really hot in the kitchen, you can chill the bowl and beaters to aid in whipping the milk. Don't overbeat the milk or it will separate.
The original recipe adds a small can of drained crushed pineapple to the mixture before it is poured into the pan. I prefer it without the pineapple. I find the firm chewy pineapple takes away from the melt in your mouth mousse-like cheesecake.
You can substitute to make the recipe reduced calories, but be warned, the texture and flavor will be impacted. I have used splenda in place of the sugar, reduced fat cream cheese, sugar free jello, less butter in the crust etc. The cheesecake was good but not nearly as delightful as the regular recipe.
You can also sub out different flavors of jello for the lemon, but the lemon is the original and our favorite. It is tangy which is a nice compliment to the sweetness. We've done lime for St. Patrick's Day, Strawberry for Valentine's day etc.
The final texture of the cheesecake should have tiny air bubbles, it should fill a 13 X 9 pan almost to the top.
I hope you enjoy this delightful treat.
Thanks for visiting,
Bonnie
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