0 0
Creamy Cheesecake

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 (0.25 ounce) package unflavored gelatin
3 tablespoons water
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 (9-inch) graham cracker pie crust

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creamy Cheesecake

  • Serves 8
  • Easy

About This Recipe

Most people love cheesecake, and for good reason. This classic dessert is creamy, rich, smooth, velvety, and full of flavor.

But there’s just one problem with cheesecake – it can take hours to make! You have to make a crust and make the filling, which is usually quite complicated. Classic cheesecakes must be baked for a long time, then completely cooled and chilled before you can dig in.

Not this recipe. It uses just five ingredients!

This cheesecake recipe is super quick and easy, and you can eat it in a little over an hour. That’s because the filling is made from gelatin, cream cheese, sweetened condensed milk (secret ingredient number one) and lemon juice (secret ingredient number two).

This recipe is super smooth because the sugar used is already dissolved in the sweetened condensed milk. And the reaction between the milk and the acid in the lemon juice helps the filling set quickly.

Do not use evaporated milk in place of the sweetened condensed milk in this recipe or it will not work. Sweetened condensed milk is very thick and very sweet. Make sure you use unflavored gelatin – that white stuff in a little package, not Jello. And use real lemon juice too, squeezed from real lemons, not that fake stuff in the bright yellow plastic lemon.

I love to serve this cheesecake with fresh raspberries when they are in season. When they are not, drizzle a slice with some fudge sauce.

Steps

1
Done

Put the water into a small bowl and sprinkle the gelatin over. Let stand for 5 minutes so the gelatin can absorb the water and swell up. This is called "blooming."

2
Done

Then microwave the gelatin mixture on 50% power for 30 seconds. If the gelatin has not dissolved, repeat. Make sure that you only microwave the gelatin mixture until it is hot and the grains have dissolved; don't let the mixture boil or the gelatin will lose its gelling properties. Let cool for 15 minutes.

3
Done

Now beat the cream cheese in a large bowl until it's light and fluffy. Then beat in half of the sweetened condensed milk.

4
Done

Add the lemon juice and beat well. Then add the dissolved gelatin and beat again.

5
Done

Finally, beat in the remaining sweetened condensed milk.

6
Done

Spoon the mixture into the pie crust and chill until set. This should take about an hour. Then eat!

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Salmon Apple Pasta Salad
previous
Salmon Apple Pasta Salad
Salmon and Basil Croissant Sandwiches
next
Salmon and Basil Croissant Sandwiches