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Ultra Light Lemon Cheesecake

Ultra Light Lemon Cheesecake

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Cheese Cake
This is a super light cheesecake which it makes it the perfect addition to any meal.
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Prep Time 30 minutes
Refrigerate 8 hours
Servings: 24
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 c graham cracker crumbs
  • 1 T sugar
  • 1/2 butter Softened
  • 1 pkg lemon jello
  • 1 c hot water
  • 8 oz cream cheese Softened
  • 1/2 c sugar
  • 2 t vanilla
  • 1 can evaporated milk chilled

Equipment

  • 1 13 x 9 pan
  • 1 electric mixer

Method
 

Crust
  1. Combine graham crackers, 1 T sugar and butter in baking dish. Mix well and press into bottom of baking dish. Reserve about 2 T for top.
Cheesecake Filling
  1. Combine lemon jello with 1 cup hot water. Stir until jello is dissolved and set aside and let cool. At room temperature, jello will start to gel. Do not let it get firm.
    In a large mixing bowl, beat softened cream cheese with sugar and vanilla.
    In a separate bowl, beat chilled condensed milk until light and fluffy. Close to the consistency of whipped cream.
    Gradually add cool jello to cream cheese mixture. Beat until smooth.
    Gently fold cream cheese/jello mixture with whipped condensed milk.
    Top with 2 T graham cracker crumbs. Cover and refrigerate until firm, preferably overnight.
    YUM!!!

Nutrition

Calories: 115kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 14mgSodium: 108mgPotassium: 70mgFiber: 0.2gSugar: 11gVitamin A: 163IUVitamin C: 0.3mgCalcium: 53mgIron: 0.3mg

Notes

This is one of my family's favorites.  It is so light and truly a crowd pleaser.  I've tried using different flavors of gelatin and I didn't like anything besides lemon.  Also, not all condensed milk whips up light and fluffy so I suggest Pet or Milnot and not generic store brands.
Tried this recipe?Let us know how it was!