Fridgerated Lemon Cheese Cake
A cool, refreshing lemon cheesecake with a crisp cracker crust, perfect for summer gatherings or light dessert options that delight with tangy citrus flavor.
Ingredients
Instructions
- Combine the crushed cinnamon crisp crackers with melted butter and mix well.
- Press the crumb mixture into an oblong pan to form the crust.
- Sprinkle 1/3 cup of crumbs on top of the pressed crust.
- Refrigerate the assembled cake until set.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing. If you can't find cinnamon crisp crackers, graham crackers or digestive biscuits can be substituted. To enhance the lemon flavor, consider adding a teaspoon of lemon zest. Chill the cake overnight for the best texture and flavor.
Serving Suggestions
Serve the lemon cheesecake chilled, garnished with fresh berries or a dollop of whipped cream for added richness. It pairs beautifully with a light salad like Broccoli Carrot Cuts or alongside a slice of Aunt Liz's Chocolate Cake for a delightful dessert spread. For an extra touch, drizzle with a lemon glaze before serving.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you'd like to keep it longer, consider freezing individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe container. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fridgerated Lemon Cheese Cake contains roughly 215 calories, with 6g protein, 30g carbohydrates, and 9g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
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 flavor of gelatin?
Yes, you can substitute lemon gelatin with any other flavor you prefer, such as orange or raspberry. Just keep in mind that the flavor profile of the cheesecake will change accordingly. Adjust the sugar content if the gelatin is sweeter or less sweet than lemon gelatin.
Is it necessary to use Pet milk?
Pet milk is a brand of evaporated milk, which provides a creamy texture to the cheesecake. You can substitute it with regular evaporated milk or full-fat coconut milk for a dairy-free option. Just ensure that whatever you use is chilled before mixing for the best results.
How long should I refrigerate the cheesecake?
Refrigerate the cheesecake for at least 4 hours, but ideally overnight. This allows the flavors to meld and the texture to set properly. If you're short on time, a minimum of 2 hours can also work, but the cheesecake may be softer.
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).