Cheese Cake(Light)
A light, creamy cheesecake with a zesty lemon flavor, topped with graham cracker crumbs, perfect for a refreshing dessert suitable for gatherings or family dinners.
Ingredients
Instructions
- Chill the can of evaporated milk until very cold.
- Mix hot water and lemon jello until syrupy.
- Beat the chilled evaporated milk until it becomes whipped cream-like.
- Beat the cream cheese with 1 cup of sugar until smooth.
- Combine the lemon jello mixture, whipped milk, and cream cheese mixture.
- Pour the mixture into the prepared graham cracker crust.
- Sprinkle a few graham cracker crumbs on top.
- Refrigerate or freeze until ready to serve.
Tips & Substitutions
For a lighter cheesecake, ensure your evaporated milk is well chilled before whipping, as this helps achieve a fluffy texture. You can substitute the lemon jello with any other flavored jello for a different taste. To enhance the flavor, consider adding a teaspoon of vanilla extract to the cream cheese mix. For a gluten-free crust, use crushed gluten-free cookies instead of graham crackers.
Serving Suggestions
Serve the cheesecake chilled, garnished with fresh fruit or a drizzle of fruit sauce for added flavor. This light cheesecake pairs beautifully with a side of fresh berries or a scoop of sorbet. It can also be complemented with a slice of Strawberry Pineapple Pie for a delightful dessert spread.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you prefer to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe container. To serve, thaw in the refrigerator overnight, then enjoy it chilled. Avoid refreezing once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Cake(Light) contains roughly 1444 calories, with 23g protein, 215g carbohydrates, and 56g fat. It is an excellent source of iron (89% of the Daily Value), calcium (77% of the Daily Value), and vitamin A (66% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1253mg per serving (54% 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 regular milk instead of evaporated milk?
Regular milk will not whip up to the same fluffy consistency as evaporated milk, so it's best to stick with the specified ingredient. Evaporated milk gives the cheesecake its light and airy texture, which is key in achieving the desired outcome.
How long does this cheesecake need to set?
The cheesecake should be refrigerated for at least 4 hours, but ideally overnight, to allow it to fully set and develop its flavors. If you are short on time, freezing it for 1-2 hours may work, but the texture may not be as smooth.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days in advance. Just keep it tightly covered in the refrigerator. This allows the flavors to meld beautifully, making it a great choice for preparing ahead for gatherings or special occasions.
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).