Cheese Cake(Club Member: Clint Hudson)
A creamy, chilled cheesecake with a tangy lemon jello flavor, perfect for summer gatherings or as a light dessert for any occasion.
Ingredients
Instructions
- Mix lemon jello with 1 cup hot water and place in refrigerator until it begins to jell.
- Mix sugar and cream cheese until well combined.
- Beat chilled milk until it stands in peaks.
- Combine the jello, sugar, cream cheese, and whipped milk together.
- Beat thoroughly and pour into a graham cracker crust.
- Put the cheesecake in the freezer until firm, then keep refrigerated before serving.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing. If you can't find Pet milk, whole milk can be a suitable substitute, though the texture may vary slightly. For a more vibrant flavor, consider adding a tablespoon of lemon zest to the mixture. You can also experiment with flavored gelatin, like raspberry or lime, for a twist on this classic recipe.
Serving Suggestions
Serve the cheesecake chilled, garnished with fresh berries or a drizzle of chocolate sauce for added flair. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete dessert table, consider offering it alongside Sonya'S Caramel Brownies for a delightful contrast in flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to a week. If you need to freeze it, wrap slices tightly in plastic wrap and then in aluminum foil for up to a month. To enjoy later, thaw in the refrigerator overnight rather than at room temperature to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Cake(Club Member: Clint Hudson) contains roughly 127 calories, with 3g protein, 14g carbohydrates, and 7g fat. It is an excellent source of vitamin C (23% 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 Pet milk?
Yes, you can substitute Pet milk with whole milk or heavy cream. However, using Pet milk gives a unique texture and richness that enhances the cheesecake. If using heavy cream, you may want to adjust the sugar content slightly to balance the sweetness.
How long do I need to let the cheesecake set?
For the best results, allow the cheesecake to set in the freezer for at least 3-4 hours until firm. After that, it can be transferred to the refrigerator for at least an hour before serving. This helps the flavors meld and improves the overall texture.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two ahead of time, making it a great dessert for gatherings. Just make sure to store it properly to keep it fresh. If you plan to freeze it, allow it to thaw completely in the refrigerator before serving.
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).