Zutaten für Cheese Cake
- Lemon Jell O Gelatin
- 16 ounces cream cheese (2 packages, 8 ounces each)
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 2 cups graham cracker crumbs
- Margarine
- Vanilla
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheese Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Cheese Cake
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup (1 stick) melted margarine, and 1 teaspoon vanilla extract. Mix well until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9x13 inch baking pan. Bake for 5 minutes, then set aside to cool completely.
- In a large bowl, dissolve 1 package (3 ounces) of strawberry jello in 1 cup of boiling water. Set aside to cool slightly.
- In a separate bowl, beat 16 ounces of cream cheese with 1 cup of granulated sugar until smooth and creamy.
- In a separate bowl, whip 1 (12 ounce) can of evaporated milk until soft peaks form.
- Gently fold the whipped evaporated milk into the cream cheese mixture.
- Slowly stir in the cooled jello mixture until fully incorporated. Be careful not to overmix.
- Pour the cheesecake filling into the prepared graham cracker crust.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
99g
Fat
22g
Carbs
9g
