Lemon desserts hold a special place in my heart! It may be a family thing because both my grandmother and my mom made lemony desserts on a regular basis. The bright smell and tartness of lemons makes me feel happy and content which makes this cheesecake perfect.
This cheesecake is not a traditional cheesecake – it is really an icebox cake. The texture is not dense like cheesecake but light, silky, and a little bit fluffy. Also, you don’t bake it which is a blessing when the weather is hot!
I love recipes that have historical roots, and this is one. Some people, including myself, will remember the iconic Woolworth’s stores and its lunch counter where you could get burgers, milkshakes, and a piece of this cheesecake. I have fond memories of going there with my dad!
2 cups graham cracker crumbs (more for thicker crust)
1/2 cup (one stick) butter – melted
1 3oz box of lemon Jell-O
1 cup boiling water
8 oz. cream cheese – room temperature
1 cup granulated sugar
5 Tbsp. fresh lemon juice
1 can regular evaporated milk (14 ½ oz.), well chilled or 1 1/2 cups heavy whipping cream
1 cup crushed graham crackers
PLEASE USE THE NEXT PAGE BUTTON FOR THE INSTRUCTIONS