200 recipes to choose from is quite a bit, so I took a long time going over them in The Cheesecake Bible. I decided on a no-bake cheesecake, because honestly, with the warmer weather we were having the past month, I didn’t feel like being inside for hours. I wanted near instant satisfaction 😉
Now then…this recipe does *gasp* have an item I haven’t used in many, many years…..flavored gelatin. So no, this recipe is not vegetarian. But you know what? It did remind me of the many potlucks I went to as a child 😉 And there was always a non-bake cheesecake pie out. And it never lasted long.
Lemon Cheesecake (as adapted from page 177)
- 1 9″ crust (see below)
- 1 4-serving size box lemon gelatin
- 1 cup boiling water
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1½ cups evaporated milk (1 can)
- 3 Tbsp freshly squeezed lemon juice
- 1 tsp pure vanilla extract
Note – You can use a favorite graham cracker crust or do as I did, and use a pre-baked and cooled piecrust. For ease in handling, place on a small baking sheet. Place your prepared pie crust in the freezer while you prepare the filling.
In a small bowl, dissolve gelatin in boiling water. Set aside to cool completely, stirring often.
In a large bowl, beat cream cheese and sugar together with a hand mixer, for 3 minutes, on medium-high.
Add in gelatin slowly, then milk, lemon juice, and vanilla, beat in gently, until smooth.
Pour over chilled crust, smoothing out. Refrigerate for at least 6 hours before cutting and serving.
If you have too much filling, just pour it into ramekins and chill alongside for a bonus treat.
FTC Disclaimer: We received a review copy of the book.