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Directions

Prepare the Crust

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

2. Mix until the crumbs are thoroughly coated and the mixture resembles wet sand.

3. Press the mixture firmly and evenly into the bottom of the 9x13 inch baking dish to form the crust.

4. Reserve about 2 tablespoons of the crumb mixture for topping (optional).

5. Place the crust in the refrigerator to set while you prepare the filling.

Dissolve the Gelatin

1. In a medium bowl, dissolve the lemon gelatin in 1 cup of boiling water.

2. Stir well to ensure it's completely dissolved.

3. Allow the gelatin mixture to cool slightly, but do not let it set.

Prepare the Cream Cheese Mixture

1. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

2. Add the granulated sugar, lemon juice, and vanilla extract.

3. Continue beating until the mixture is smooth and creamy.

Combine Gelatin and Cream Cheese Mixtures

1. Slowly pour the cooled gelatin mixture into the cream cheese mixture.

2. Beat on low speed until fully combined and smooth.

Whip the Evaporated Milk

1. In a separate chilled bowl, whip the well-chilled evaporated milk on high speed until it becomes fluffy and forms soft peaks. This may take several minutes.

2. Tip: If using heavy whipping cream, whip until stiff peaks form.

Fold Together

1. Gently fold the whipped evaporated milk into the cream cheese and gelatin mixture.

2. Mix until fully incorporated, being careful not to deflate the whipped milk.

Assemble the Cheesecake

1. Pour the filling over the prepared crust, spreading it evenly with a spatula.

2. Sprinkle the reserved graham cracker crumbs over the top for garnish (optional).

Chill

1. Refrigerate the cheesecake for at least 2 hours, or until fully set.

2. For best results, chill overnight.

3. Serve

4. Once set, slice the cheesecake into squares.

5. Serve chilled and enjoy this light, lemony delight!