Grandma'S Lime Cheesecake
Creamy lime cheesecake with a crunchy graham cracker crust, perfect for citrus lovers and suited for special occasions or refreshing desserts. Rich, tangy, and smooth.
Ingredients
Instructions
- Combine graham cracker crumbs, powdered sugar, and melted butter. Press half of this mixture into a 9 x 13-inch pan to form the crust.
- In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla, and mix well.
- Dissolve lime Jell-O in boiling water, then immediately add it to the cream cheese mixture.
- Stir with a fork until well combined.
- Whip the chilled evaporated milk until fluffy.
- Gently fold the whipped evaporated milk into the lime Jell-O and cream cheese mixture.
- Pour the mixture over the crust in the pan. Sprinkle the remaining graham cracker crumb mixture on top.
- Refrigerate overnight until set before serving.
Tips & Substitutions
For a smoother filling, ensure the cream cheese is at room temperature before beating. You can substitute lime Jell-O with lemon Jell-O for a different flavor. If you're looking for a lower-calorie version, consider using reduced-fat cream cheese and a sugar substitute. Also, pressing the crust firmly helps it hold together better after chilling.
Serving Suggestions
Serve the cheesecake chilled, garnished with lime zest or fresh lime slices for added color. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful dessert spread, consider serving it alongside Easy Eagle Brand Dessert or Cherry Crunch Delite.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To maintain its texture, avoid freezing the cheesecake, as it may alter the consistency of the filling. If you need to serve it later, let it sit at room temperature for about 15 minutes before slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Lime Cheesecake contains roughly 880 calories, with 6g protein, 68g carbohydrates, and 62g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of vitamin A and iron. It also contributes 3g 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 type of crust for this cheesecake?
Yes, you can use a cookie crust made from crushed Oreos or vanilla wafers as an alternative to the graham cracker crust. Just ensure to adjust the amount of sugar based on the sweetness of the cookies used.
How do I know when the cheesecake is set?
The cheesecake is set when the edges are firm, but the center still has a slight jiggle. After refrigerating overnight, it should be firm enough to slice cleanly. If it's still too soft, allow it to chill longer.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. Just make sure to store it covered in the refrigerator. The flavors will meld beautifully, making it even more delicious when served.
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).