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This is another cheesecake recipe that I came across on Allrecipes. The recipe is by Jan Wood, and the picture is by Sunflower1.


  • 3 cups graham cracker crumbs*
  • 1/2 cup butter
  • 1 tablespoon confectioners' sugar
  • 1 (3 ounce) package lemon flavored gelatin mix
  • 1 cup boiling water
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 (5 ounce) can evaporated milk
  • *Note: I skipped this step, see note at the bottom of the page.


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
  • Dissolve lemon gelatin in boiling water.
  • Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
  • In a separate bowl, whip evaporated milk until thick and stiff peaks form. *
  • Pour in lemon gelatin and keep mixing until well blended.
  • Fold in cream cheese mixture.
  • Pour filling into crust.
  • Chill in refrigerator for at least 3 hours before serving.
  • Note 1: Instead of using a springform pan and graham cracker crumbs, I used a ready-made graham cracker crust (I've since bought a set of pans!).
  • Note 2: I wasn't able to get the evaporated milk to form peaks, so I just beat it until it was frothy. It worked just as well.

Categories: Cheesecake 
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