Cheeese Cake
A creamy, citrus-flavored cheesecake with a graham cracker crust, perfect for parties and family gatherings, offering a delightful balance of sweetness and tang.
Ingredients
Instructions
- Mix crushed graham crackers and melted butter together and spread in the bottom of a 13 x 9 x 2-inch pan to form the crust.
- Mix lemon Jell-O with boiling water and let it cool.
- Thoroughly mix cream cheese with a fork until smooth.
- Whip the cold evaporated milk and fold it into the cooled Jell-O mixture with the cream cheese, then pour over the crust.
- Sprinkle 6 or 7 crushed graham crackers on top of the cheesecake and refrigerate overnight.
Tips & Substitutions
For a creamier texture, ensure the cream cheese is completely softened before mixing. If you want to add some zest, consider incorporating the zest of one lemon into the Jell-O mixture. You can substitute the lemon Jell-O with other flavors like raspberry or lime for a unique twist. If you prefer a gluten-free option, use gluten-free graham crackers for the crust.
Serving Suggestions
This cheesecake is delightful on its own, but it can also be topped with fresh berries or a drizzle of chocolate sauce for added flavor. Pair it with a cup of coffee or tea for a perfect dessert experience. For a gathering, consider serving it alongside Basic Cut-Out Cookie Dough for a sweet treat variety.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cover the cheesecake with plastic wrap to prevent it from absorbing other odors in the fridge. This cheesecake is best served chilled, so there's no need to reheat; simply slice and enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cheeese Cake contains roughly 1352 calories, with 29g protein, 115g carbohydrates, and 87g fat. It is an excellent source of protein (57% of the Daily Value), iron (56% of the Daily Value), and vitamin A (47% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1218mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of evaporated milk?
Yes, while evaporated milk adds creaminess, you can substitute it with heavy cream or whole milk. Keep in mind that this might change the texture slightly, but it will still yield a delicious cheesecake.
How can I make this cheesecake more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a dash of almond extract to the cream cheese mixture. You can also mix in some fresh lemon juice to intensify the lemon flavor in the cheesecake.
Is it possible to freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator overnight before slicing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).