Ingredients for Glorious Cheesecake
- Lemon Jell O Gelatin
- 1 cup boiling water
- 2 tablespoons lemon juice
- 1 (16 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk, chilled
- Graham Cracker Crumbs
- Butter
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How to Make Glorious Cheesecake
- Chill the evaporated milk (1 can, 12 oz) in the freezer for at least 2 hours. Also chill your mixing bowl and beaters for easier whipping.
- Combine graham cracker crumbs (1 ½ cups) with melted unsalted butter (6 tablespoons) until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9x13 inch baking pan.
- In a medium bowl, dissolve Jello (3 oz package, any flavor, but lemon or lime recommended) in 1 cup of boiling water. Stir until completely dissolved. Add 2 tablespoons of lemon juice and let cool completely.
- In a large bowl, beat cream cheese (16 oz, softened) with granulated sugar (1 cup) and vanilla extract (1 teaspoon) until smooth and creamy. Gently fold in the cooled Jello mixture.
- Whip the chilled evaporated milk with an electric mixer until stiff peaks form. Gently fold the whipped evaporated milk into the Jello cream cheese mixture.
- Pour the mixture into the prepared graham cracker crust.
- Sprinkle the remaining graham cracker crumbs (½ cup) over the top.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
218g
Fat
107g
Carbs
25g