Light and Fluffy Lemon Cheesecake: A Family Tradition
Inspired by a Cherished Memory from Greet Bozeman Resident Alex Hickinbotham.
Alex and her grandmother are the inspiration behind this light and fluffy lemon cheesecake that we hope will also become a beloved treat for your family gatherings around the dinner table!
My grandma’s special cheesecake was always the star in the heart of every holiday gathering. Growing up, I never knew that what she called cheesecake was so different from the dense versions I encountered as an adult. After moving away, I began recreating her delightful dessert, infusing my celebrations with nostalgia and sharing it with friends. They’re often amazed at its light texture, which is a refreshing twist on the classic!
A Recipe Passed Down Through Generations
My grandma hailed from a small holler in West Virginia before settling in north-central Ohio after marrying. As a child, I spent countless days at my grandparents' farm, indulging in the joys of rural life with my pony. My grandma’s kitchen was a magical place, especially when the dinner bell rang. I felt honored when she entrusted me with this cherished recipe, a true taste of our family history.
Why This Dessert is a Household Favorite
What sets this cheesecake apart is its airy, fluffy texture that surprises everyone who tries it. It captures the essence of traditional cheesecake while offering a lightness that makes it irresistible!
Ingredients:
1 small box of lemon Jello
1 cup of hot water
1 stick of melted butter
1 package of graham crackers, crushed (reserve some for topping)
8 oz package of cream cheese
1 cup of sugar
1 tablespoon of vanilla extract
1 can of evaporated milk
Instructions:
- Prep for Success: Place a can of evaporated milk and a large metal mixing bowl in the freezer. They need to be very cold for optimal whipping.
- Dissolve Jello: In a mixing bowl, dissolve the lemon Jello in hot water and set aside to cool.
- Prepare the Crust: Crush the graham crackers and mix them with the melted butter. Press the mixture into the bottom of a 9x13 pan, saving some crumbs for topping.
- Cream Mixture: In a separate bowl, cream together the cream cheese, sugar, and vanilla until smooth. Gradually add the cooled lemon Jello mixture.
- Whip the Milk: Retrieve the chilled evaporated milk and whip it in the cold bowl until it reaches a fluffy consistency. Gently fold in the Jello mixture.
- Assemble and Chill: Pour the combined mixture into the prepared crust, sprinkle the reserved graham cracker crumbs on top, and chill in the refrigerator for at least 2 hours or overnight.
Personal Touches and Variations
Sometimes, I add an extra splash of lemon juice for an added zing!
Perfect Pairings
This cheesecake pairs wonderfully with various dishes, but we love to enjoy it on chilly days alongside a hearty Chicken Tamale Pie.
Cooking Tips for Success
One essential tip I’ve learned is to chill the metal mixing bowl and evaporated milk beforehand. This little trick makes a world of difference in achieving that perfect fluffy texture!
This light and fluffy lemon cheesecake is a delightful dessert that carries the warmth of family traditions. It is a beloved treat for any gathering.