light & fluffy cheesecake
(1 rating)
Be warned - just because it's "Light" doesn't mean it's healthy! This is my mother's recipe that I grew up on, but I don't know where it came from. It may look like a lot of steps, but it's still easy and of course worth it. Everybody loves it. I like it a lot better than the dense real stuff. Hope you enjoy it too.
(1 rating)
yield
12 -20
prep time
1 Hr
Ingredients For light & fluffy cheesecake
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12 ozcan of evaporated milk
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20graham crackers, crushed (about 2 packs+/-)
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1/4 cbutter, melted
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2 Tbspsugar
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1 tspcinnamon
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3 ozpackage of lemon jello
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1 cboiling water
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8 ozpackage of cream cheese
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1 csugar
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1 tspvanilla extract
How To Make light & fluffy cheesecake
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1Pour evaporated milk into mixing bowl and set it in the freezer for about 30-40 minutes, until ice crystals form around the edge.
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2While you wait for that to freeze up, dissolve the jello in the boiling water, and let cool to room temperature, just on the counter is fine.
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3Crush graham crackers, and mix with butter, the 2 Tbsp sugar, and cinnamon to form a loose crust mixture.
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4Mix the cream cheese, 1 cup sugar, and vanilla until it is soft.
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5By the time you've done the other steps, the evaporated milk ought to be close to done enough. Take it out of the freezer and whip it until it's the consistency of whipped cream/CoolWhip and will stand in peaks.
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6Add the cream cheese mixture and mix. Add the cooled jello last and mix again until just blended.
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7In a 9"x13"x2" pan, place 1/2 to 2/3 of the crumb mixture, and press it down. Pour the stuff you've been mixing up on top of that, then top with the rest of the crumbs.
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8Refrigerate at least 2 hours, but longer is better, even overnight. Then cut up in pieces and serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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