OK, this is not a traditional cheesecake. If you are a purist, just keep on scrolling and move past this one. If however, you want to try something unique that will be the hit of any special occasion, keep reading. This is light, sweet, fluffy, and well – delicious.
I endeavor to post recipes that don’t require any special equipment or impossible to find ingredients. I will say that this recipe requires an electric mixer. A handheld mixer is fine, a stand mixer is ideal, but there is just no way to whip evaporated milk by hand.
One last note – this is not in anyway a healthy treat. Butter, sugar, cream cheese, more sugar… you get the idea. We make it twice a year, anything in moderation.
- 1 Box (3 packs) of graham crackers, crushed
- 1/2 cup sugar
- 1 Cup (2 sticks) melted butter
- 1 Box lemon jello
- 1 Cup hot (not boiling) water
- 8 oz package of cream cheese
- 1 Cup sugar
- Red Food Coloring (optional)
- 1 13 oz can of evaporated milk (very cold)
- 1/2 tsp vanilla
- 1/2 Cup powdered/confectioners sugar
Directions – Crust
- In a large bowl combine crushed graham crackers, 1/2 Cup sugar and melted butter. Mix well.
- Use about 3/4 of the crumb mixture to create the bottom crust by pushing firmly into the bottom of a rectangular pan. I used a 9 x 13, you can use one slightly larger or smaller if that is what you have. Save 1/4 of the graham cracker mixture for the topping.
Directions – Filling
- Mix the lemon jello with one cup of hot (not boiling) water. Stir well and set aside.
- With an electric mixer beat the softened cream cheese and 1 Cup of sugar until creamy and smooth.
- When the jello has cooled to about room temperature whisk it into the cream cheese/sugar and set aside.
- Add about 3 drops of red food coloring. I’m sure you’re asking why. I have no idea, grandma always colored this a soft pink. You can skip this if you like, it won’t change the taste.
Now for the tricky part. To whip the evaporated milk you need to use very cold milk and a very cold metal bowl. I keep the can of milk in the fridge for at least an hour, over-night is ideal. I put ice water in the metal bowl for about 5 minutes before I’m ready to whip the milk. Be sure to dry the bowl completely before adding the milk.
- Put the very cold evaporated milk, vanilla and powdered sugar in your ice cold metal mixing bowl.
- Whip on high until peaks form – about 3-5 minutes
- Fold (stir gently) the cream cheese/jello mixture into the whipped milk.
- Gently pour the filling into the pan on top of the graham cracker crust.
- Sprinkle the remaining graham cracker crumbs over the top of the filling.
- Cover and refrigerate for at least one hour before serving.
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