This cheesecake has a somewhat unusual ingredient for cheesecake - evaporated milk. You whip the evaporated milk to make the cheesecake light and fluffy. Before this recipe, I had never whipped a can of evaporated milk. It whips up quickly. Make sure to use a large bowl, because it expands a lot when you whip it.
No-Bake Lemon Cheesecake
adapted from Sweet Tea and Cornbread
- 1 (3oz) package lemon Jello or (0.30oz) sugar-free lemon Jello
- 1 cup boiling water
- 1/4 cup lemon juice
- 1 (8 oz) package cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 (12 oz) can evaporated milk, chilled
- 3 cups graham cracker crumbs
- 5 Tbsp powdered sugar
- 12 Tbsp butter, melted
Dissolve Jello in boiling water. Add lemon juice. Allow to cool. Cream together cream cheese, sugar and vanilla. Add Jello and mix well. Whip the evaporated milk and fold into the Jello mixture.
Mix graham cracker crumbs and powdered sugar with butter. Press into the bottom of a 9"x13" dish. Pour in filling. Chill overnight before serving.