Light and Lively Lemon Cheesecake
Delight in a refreshing twist on traditional cheesecake with this Light and Lively Lemon Cheesecake. Inspired by a beloved recipe from the Atlanta Journal Constitution, this airy dessert blends the tangy brightness of lemon with the creamy goodness of cheesecake for a guilt-free indulgence. The crumbly graham cracker crust provides the perfect base for the fluffy lemon filling, making it a delightful treat for any occasion. With its light texture and zesty flavor, this cheesecake is bound to impress your family and friends while being a breeze to prepare. Perfect for spring gatherings or summer barbecues, this recipe will become a staple in your dessert repertoire.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Graham cracker crumbs
1 1/3 cups (Ground into fine crumbs)
Granulated sugar
3 tablespoons (for the crust) + 1 cup (for the filling) (Measured)
Butter
1/3 cup (Melted)
Lemon Jell-O gelatin
1 (3-ounce) package (Used in the filling)
Boiling water
1 cup (For dissolving Jell-O)
Lemon juice
3 tablespoons (Freshly squeezed)
Cream cheese
1 (8-ounce) package (Softened to room temperature)
Vanilla extract
1 teaspoon (Measured)
Evaporated milk
1 (12-ounce) can (Chilled overnight or for a few hours)
Instructions
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1. Preheat your oven to 350°F (175°C).
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2. In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until well combined, resembling wet sand.
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3. Press the crumb mixture firmly into the bottom of a 9- or 10-inch springform pan. If you have enough, press some of the mixture up the sides of the pan for added texture.
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4. Bake the crust in the preheated oven for 10 minutes until lightly golden, then remove and let cool completely.
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5. While the crust cools, prepare the filling. In a heat-proof bowl, combine the lemon Jell-O and boiling water. Stir until the gelatin is fully dissolved, then add the lemon juice. Allow this mixture to cool at room temperature.
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6. In a separate bowl, use an electric mixer to beat the cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth and creamy.
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7. Gradually add the cooled Jell-O mixture to the cream cheese mixture, beating until well blended.
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8. In another bowl, whip the chilled evaporated milk until soft peaks form. Gently fold the whipped evaporated milk into the cream cheese mixture until no streaks remain.
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9. Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula.
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10. Cover and refrigerate for at least 4 hours, or until fully set.
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11. For added flavor, feel free to incorporate lemon zest into the filling. You can also refrigerate the crust instead of baking for a no-bake option.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Light and Lively Lemon Cheesecake?
It is a refreshing, airy dessert that blends the tangy brightness of lemon with creamy cheesecake on a graham cracker crust, offering a lighter alternative to traditional cheesecake.
What are the ingredients for the graham cracker crust?
The crust consists of 1 1/3 cups of graham cracker crumbs, 3 tablespoons of granulated sugar, and 1/3 cup of melted butter.
Can I make this cheesecake without baking the crust?
Yes, for a no-bake option, you can refrigerate the prepared crust instead of baking it in the oven.
At what temperature should the oven be preheated for the crust?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the crust need to bake?
The crust should be baked for 10 minutes until it is lightly golden.
What size springform pan is recommended?
The recipe suggests using a 9- or 10-inch springform pan.
How do I prepare the lemon gelatin for the filling?
Dissolve one 3-ounce package of lemon Jell-O in 1 cup of boiling water, then stir in 3 tablespoons of lemon juice and let it cool.
Does the cream cheese need to be softened?
Yes, the 8-ounce package of cream cheese should be softened to room temperature to ensure a smooth, creamy filling.
How much sugar is added to the cheesecake filling?
The filling requires 1 cup of granulated sugar, which is beaten together with the cream cheese and vanilla.
How do I prepare the evaporated milk for whipping?
You must chill a 12-ounce can of evaporated milk overnight or for several hours before whipping it into soft peaks.
What is the key to the light texture of this cheesecake?
The light and fluffy texture is achieved by folding whipped evaporated milk into the cream cheese and lemon Jell-O mixture.
How long should the cheesecake be refrigerated?
The cheesecake needs to be covered and refrigerated for at least 4 hours, or until it is fully set.
Can I add extra lemon flavor to the recipe?
Yes, you can incorporate fresh lemon zest into the filling for an extra burst of citrus flavor.
What is the first step in making the filling?
The first step is dissolving the lemon Jell-O in boiling water and adding lemon juice, then allowing it to cool at room temperature.
How many ingredients are needed for this recipe?
There are 9 main ingredients: graham cracker crumbs, sugar, butter, lemon Jell-O, boiling water, lemon juice, cream cheese, vanilla extract, and evaporated milk.
What should the crust mixture look like before pressing it into the pan?
The mixture of crumbs, sugar, and melted butter should be well combined and resemble wet sand.
Should the crust be cooled before adding the filling?
Yes, the crust must be allowed to cool completely after baking before you pour in the lemon filling.
How do I combine the Jell-O and cream cheese?
Gradually add the cooled Jell-O mixture to the beaten cream cheese and sugar mixture, beating until well blended.
What tools do I need for this recipe?
You will need a springform pan, mixing bowls, an electric mixer, and a spatula.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
Is this cheesecake suitable for summer gatherings?
Yes, its light texture and zesty lemon flavor make it a perfect dessert for spring gatherings or summer barbecues.
Can I use a different size of Jell-O?
The recipe specifies a 3-ounce package of lemon Jell-O gelatin.
What should I do if I want the crust on the sides?
If you have enough crumb mixture, you can press it firmly up the sides of the pan for added texture.
How do I incorporate the whipped milk without losing air?
Gently fold the whipped evaporated milk into the cream cheese mixture until no streaks remain, rather than beating it in.
What inspired this recipe?
This recipe was inspired by a beloved recipe from the Atlanta Journal Constitution.
How much butter is needed for the crust?
The recipe requires 1/3 cup of melted butter.
Can I use fresh lemon juice?
Yes, the recipe specifically calls for 3 tablespoons of freshly squeezed lemon juice.
What is the serving size for this recipe?
The specific serving size is not provided, but it is prepared in a standard 9- or 10-inch springform pan.
Does this recipe contain eggs?
No, this specific recipe for Light and Lively Lemon Cheesecake does not include eggs.
How do I smooth the top of the cheesecake?
Once the filling is poured into the crust, use a spatula to smooth the top before placing it in the refrigerator.