Easy Lemon Cheesecake
I am a person that absolutely loves cheesecake. Lemon cheese combines the creaminess of cheese cake with the freshness of a citrusy lemon. This recipe is extremely easy and requires no cooking which puts it on the top of the list when it comes to easy desserts.
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 6.5 hours
Category: Desserts
Servings: 8
½ cup margarine (one stick)
1 ¼ cups Graham cracker crumbs
3-ounce package lemon flavored gelatin
1 cup boiling water
8-ounces package cream cheese softened
1 cup sugar
13-ounce can evaporated milk chilled thoroughly
In a skillet, melt margarine completely. Add Graham cracker crumbs cooking until lightly browned stirring constantly to prevent sticking. In a pie pan (or spring form pan), press ½ crumb mixture against the bottom of the pan using the bottom of a measuring cup. Set aside.
In a small bowl, dissolve the gelatin into the boiling water. Place in refrigerator to chill slightly until the gelatin has started to thicken.
In a large mixing bowl, beat the cream and cheese with the sugar until light and fluffy.
In a stand mixer, whip the chilled evaporated milk until stiff peaks form.
Gently fold the chilled gelatin mixture into the whipped milk. Once combined, gently fold in the cream cheese and sugar mixture. Pour filling ii over the crumbs in the pie pan.
Sprinkle the top of the cheesecake with the remaining graham cracker crumbs.
Chill the cheesecake and tell firm approximately 4 to 6 hours.
Easy Lemon Cheesecake
Ingredients
- ½ cup margarine one stack
- 1 ¼ cups Graham cracker crumbs
- 3-ounce package lemon flavored gelatin
- 1 cup boiling water
- 8-ounces package cream cheese softened
- 1 cup sugar
- 13-ounce can evaporated milk chilled thoroughly
Instructions
- In a skillet, melt margarine completely. Add Graham cracker crumbs cooking until lightly browned stirring constantly to prevent sticking. In a pie pan (or spring form pan), press 3/4 crumb mixture against the bottom of the pan using the bottom of a measuring cup. Set aside.
- In a small bowl, dissolve the gelatin into the boiling water. Place in refrigerator to chill slightly until the gelatin has started to thicken.
- In a large mixing bowl, beat the cream and cheese with the sugar until light and fluffy.
- In a stand mixer, whip the chilled evaporated milk until stiff peaks form.
- Gently fold the chilled gelatin mixture into the whipped milk. Once combined, gently fold in the cream cheese and sugar mixture. Pour filling ii over the crumbs in the pie pan.
- Sprinkle the top of the cheesecake with the remaining graham cracker crumbs (if desired).
- Chill the cheesecake and tell firm approximately 4 to 6 hours.
