Desserts including lemon have a very special place in my heart. Because my grandmother and my mother frequently prepared lemon-flavored sweets, it’s possible that this is a trait that runs in our family. Lemons, with their cheery aroma and tangy flavor, always make me feel joyful and pleased, which is why this cheesecake is the ideal dessert for me.
This cheesecake is not made in the same manner as a conventional cheesecake; rather, it is an icebox cake. The consistency is not dense like cheesecake but rather light, silky, and slightly fluffy all at the same time. Additionally, you don’t have to bake it, which is a huge relief when it’s hot outside!
Recipes like this one that can trace their origins back to the past are some of my favorites. Some people, including myself, may remember the legendary Woolworth’s stores and the lunch counters there, where you could get burgers, milkshakes, and a slice of delicious cheesecake. My trips there with my dad bring back such warm and happy memories!
INGREDIENTS:
Prepare the crust with two cups of graham cracker crumbs (more for thicker crust)
melted butter equal to one stick (one half cup)
Filling
1 box of lemon Jell-O weighing 13.3 ounces
1 cup of water already boiling
Cream cheese in the amount of 8 ounces, at room temperature
1 cup granulated sugar
5 Tbsp. fresh lemon juice
1 regular-sized can of evaporated milk (14 1/2 ounces), which has been refrigerated, or 1 1/2 cups of heavy whipped cream
1 cup of crushed graham crackers for the topping.
DIRECTIONS:
Dissolve the lemon Jell-O in boiling water in a bowl that can withstand heat. Allow to cool until it begins to slightly thicken. Set aside.
After thoroughly combining 2 cups of graham cracker crumbs and butter that has been melted, press the mixture onto the bottom of a 9 x 13 pan to form a crust. Set aside.
To make the cold evaporated milk (or the heavy whipping cream), beat it with a mixer until it becomes frothy. Set aside.
Cream cheese, sugar, and lemon juice should each be combined in their own bowl and mixed with a mixer until smooth. After the lemon Jell-O has been somewhat thickened, pour it in and give it a good beating. Mix until everything is incorporated after adding the whipped evaporated milk.
The filling should be spread out equally over the crust, and then one cup of graham cracker crumbs should be sprinkled on top of it.
After being chilled for at least two hours, the center should be completely set, and you can then slice it and serve it. When storing in the refrigerator, make sure to cover it.
Notes
If you don’t have any graham crackers on hand or simply don’t care for them, you can substitute crushed vanilla wafers or crumbled vanilla sandwich cookies with fantastic results.
* Because it has such a significant impact on the consistency, chilling the evaporated milk is absolutely necessary. Put the can in the freezer for half an hour just in case you forget to do it earlier (as I have done several times!). In addition, you should not use the low-fat versions of evaporated milk but rather the usual kind. Those will not be successful.
* STORING OPTIONS:
FREEZE The cheesecake should be cooled in the refrigerator overnight, or until it has reached the desired consistency. After that, securely wrap it in plastic wrap, and after that, wrap it in aluminum foil. It has a shelf life of up to three months. The frozen cheesecake needs to be defrosted by spending the night in the refrigerator.
REFRIGERATE – Wrap the pan snugly in plastic wrap or aluminum foil, or set the cheesecake in a container with a tight-fitting lid. It will stay fresh for up to 5 days after being made.