Moist Cheesecake Chef John's Recipe
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| Moist Cheesecake |
"This was a family and friends hit. A moist creamy cheesecake. My mother's recipe. This is an easy lemony no bake cheesecake"
Ingredients :
- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 (6 ounce) package lemon flavored Jell-O®
- 1 cup boiling water
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 1 (12 fluid ounce) can evaporated milk
- 1 (21 ounce) can cherry pie filling
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 4H20M |
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- Mix together the graham cracker crumbs and melted butter press 2 cups of the mixture into the bottom of a 9x13 inch pan. Set aside the rest for the topping. Dissolve lemon gelatin in boiling water, set aside to cool.
- In a medium bowl, beat together the cream cheese, sugar and vanilla. Stir in the gelatin mixture and lemon juice. In a separate bowl, whip evaporated milk. Fold milk into the cream cheese mixture. Pour into the prepared pan.
- Chill for 4 hours, then top with cherry pie filling and sprinkle with remaining crumb mixture.
Notes :
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