Ingredients for Light And Fluffy Lemon Jello Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1 cup sugar
- 1/2 cup butter, melted
- 1 (3 ounce) package lemon jello gelatin
- 1 cup boiling water
- 2 (8 ounce) packages cream cheese, softened
- 1 (12 ounce) can evaporated milk
- 3 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest (optional)
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How to Make Light And Fluffy Lemon Jello Cheesecake
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a medium bowl. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- In a separate bowl, dissolve lemon gelatin in 1 cup of warm milk. Stir until completely dissolved.
- In a medium bowl, whisk together remaining milk, eggs, and lemon juice until light and frothy. Add lemon zest (optional) here.
- Gradually add the milk-gelatin mixture and the egg mixture to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared crust.
- Place springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off oven and leave cheesecake in the oven with the door slightly ajar for 30 minutes.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
- Carefully remove the sides of the springform pan.
- Top with whipped cream (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
51g
Fat
29g
Carbs
6g
