My husband is a huge fan of cheesecake, Any Type of cheesecake. So he was very excited for me to try this recipe. I prefer a New York style cheesecake, something baked and firm. This is not that!
The cheesecake was good and very creamy. And to be honest, it was very easy to put together. I did find that the crust needed more butter to stick together. I ended up doubling the required 1/2 cup melted butter to get the right consistency.
If you have any built up frustrations that you need to get out, crushing the graham crackers will help with that! I put the graham crackers into a gallon Ziploc and used my marble rolling pin to crush them. This took more time than everything else in the recipe! It would probably have been easier to use a blender or the trusty old Cuisinart. Too bad I didn't think of that until I was nearly done!
I also used a spring form pan instead of the 9 x 13 baking dish. For me, there is something wrong with serving a cheesecake in any other shape but round. Because of the pan switch, I think my crust came out a bit thick. I should have decreased the amount of graham cracker crumb I used. Not that it wasn't enjoyable, just closer to 1/2 inch thick than I would have liked.
The lemon flavor was nice, not too subtle, but not to overwhelmingly tart either. I did add the sprinkling of graham crackers on top as the recipe directed. I think I would have rather added some whipped cream design to the top instead. With the over thick crust, it was just a bit too much crunch!
LEMON CHEESECAKE
1 Package Lemon Jello
1 Cup Boiling Water
Juice of 1 Lemon
1 Package (8 ounces) Cream Cheese
1 Cup Granulated Sugar
1 Teaspoon Vanilla
1 Can Evaporated Milk (chilled)
CRUST
1 Pound Graham Crackers
1/2 Cup Butter
Dissolve Jello in boiling water. Add lemon juice and allow too cool. Cream together cream cheese, sugar and vanilla. Add Jello and mix well. Whip evaporated milk with an electric mixer and fold into Jello mixture.
Crush graham crackers and add melted butter. Pack 2/3 of mixture into the bottom of a 9 x 13 pan. Add filling and sprinkle remaining crumbs over filling. Chill overnight or for a minimum of 4 hours before serving.
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