Sweet Cheesecake Recipes

Refrigerator Cheesecake

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Ingredients

  • 1 small box lemon Jell-O
  • 1 cup boiling water
  • Juice of 1 lemon
  • 3 cups vanilla wafer crumbs (about 90 wafers)
  • 1/2 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 1 (13 ounce) can evaporated milk, well chilled
  • Finely chopped nuts (optional)

Instructions

  1. Dissolve Jell-O in hot water; stir in lemon juice.
  2. Refrigerate until partially thickened.
  3. Meanwhile prepare crust by combining crumbs and melted butter. Pack mixture on bottom and up sides of a 13 x 9-inch baking dish forming a firm, even crust.
  4. Whip the evaporated milk until stiff; reserve. The secret to whipping evaporated milk is to have everything icy cold: milk, beaters, and bowl. Keep these in the refrigerator several hours or even overnight; do not remove until ready to use. Then simply whip as you would whipping cream.
  5. In another bowl, whip together the cream cheese and sugar until fluffy; reserve.
  6. Whip the partially thickened gelatin. Add gelatin to cream cheese mixture, blending well.
  7. Gently fold in stiffly whipped milk. Pour into crust.
  8. Sprinkle with nuts, if desired.
  9. Chill until firm.

Notes

You can vary this recipe by making Mini-Cheesecakes. Line standard-size muffin cups with foil liners. Drop a vanilla wafer into each liner, rounded side up. Then fill the cup with the cheesecake mixture. There are no crumbs to bother with - the wafer forms the crust. Allow two of these minis per person.

Or you can make Strawberry Cheesecake. Substitute strawberry gelatin for the lemon. Thaw 1 (10 ounce) package frozen strawberries and drain, reserving liquid. Add water to reserved liquid to equal 1 cup. Heat to boiling and proceed with recipe, omitting lemon juice. Fold drained strawberries into cheesecake mixture before pouring into crust. Garnish with perfect unhulled strawberries, halved.



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