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DIRECTIONS
In a heat-proof bowl, dissolve lemon Jell-O in boiling water. Cool until slightly thickened. Set aside.
Mix 2 cups graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Set aside.
Using a mixer, beat the cold evaporated milk (or heavy whipping cream) until fluffy. Set aside.
In a separate bowl, beat cream cheese, sugar, and lemon juice with mixer until smooth. Pour in the slightly thickened lemon Jell-O and beat really well. Add the whipped evaporated milk and mix until combined.
Spread filling evenly over the crust and sprinkle 1 cup of graham cracker crumbs over the top.
Chill at least 2 hours, it should be well set, then slice and serve. Cover when storing in the refrigerator.
Notes
- If you don’t have, or don’t like, graham crackers, great alternatives are crushed vanilla wafers or crumbled vanilla sandwich cookies.
- It is important to chill the evaporated milk because it plays a big part in the texture. If you happen to forget (I have forgotten countless times!) put the can in the freezer for 30 minutes. Also, use the regular evaporated milk, not the lower fat varieties. Those will not work.
- STORING OPTIONS:
FREEZE – Chill the cheesecake in the refrigerator overnight, or until well set. Then, wrap it well with plastic wrap and then wrap in aluminum foil. It will keep for up to 3 months. To thaw, place frozen cheesecake in the refrigerator overnight.
REFRIGERATE – Cover pan tightly with plastic wrap or aluminum foil or place cheesecake in an airtight container. It will keep for up to 5 days.
