Reviewed: May 10, 2012

This recipe is very similar to the one my mum made for us as kids. Good memories eating this light, fluffy treat! For those who had trouble beating the evaporated milk 'til peaks form- MUST use FULL FAT evaporated milk AND it must be VERY COLD, whip on HIGH. :-)

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Reviewer:

momof7

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Reviewed: Mar. 4, 2012

My grandmother always made this for me as a kid. Instead of the baked crust we always crushed graham crackers up real finn and put them on the bottom and then more on top. I loved it this way, very light and fluffy.

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Reviewer:

Tate

Cooking Level: Intermediate

Home Town: Sheridan, Arkansas, USA

Living In: Victoria, Texas, USA

Reviewed: Dec. 12, 2011

This is a wonderful easy and quick cake to make. My family loved it. As per reviews, I chilled the ideal milk overnight/one hour in the freezer will also do! Also, I substituted the vanilla extract for 1/2 cup of lime juice. Delicious... Thanks for sharing!

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Reviewer:

blueplate

Cooking Level: Expert

Living In: Round Rock, Texas, USA

Reviewed: Jul. 3, 2011

Excellent! Made this for my husband's birthday (he loves lemon) and will definitely make it again. It was a big hit with the family. Very light and not too sweet or rich. I also added lemon juice and served it with blueberry compote on top.

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Reviewer:

lake

Reviewed: May 9, 2011

This was lovely and light. I broke my cheesecake pan so just used a 9x12 pan. Served with some fresh blueberries. Best the day it is made. I am going to try this again with other varieties of Jello. Maybe a mango?

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Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Apr. 13, 2011

Whipping the evap. milk was very easy! Would try this with other flavours of gelatin as well.

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Reviewer:

e-giggle

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Cooking Level: Intermediate

Reviewed: Jan. 30, 2011

This is such a YUMMY and easy recipe! I made a few small changes though; I don't bake my crust (or use the confectioners sugar), I use a 12 oz can of evaporated milk (chilled), and I also add 4 tablespoons of lemon juice to the jello water. Thank you Jan for a GREAT cheesecake recipe!! LOVE IT!

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Reviewer:

jamieann0018

Reviewed: Nov. 25, 2010

This turned out great! I made an apricot version because I did not have lemon jello. I used 3/4 cup powdered sugar instead of granulated for a smoother texture and layered in canned apricots dredged in the jello. I let it set then topped the pie with whipped cream. It was a lovely light dessert with a beautiful color.

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Reviewer:

TheJenn

Reviewed: Aug. 3, 2010

I've made this for years, as has my mother... but we dont use confectioners sugar, vanilla, lemon jello or water. We use vanilla instant pudding, lemonade concentrate and that's it. I found the actually "jello" or any made with gelatin has a "jello" consistency which is NOT what I want when I have creamy cheesecake.

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Reviewer:

Renee

Cooking Level: Expert

Home Town: Petaluma, California, USA

Living In: Sundance, Wyoming, USA

Reviewed: Jul. 25, 2010

One of my favorite memories from my past - an easy and light Grandma recipe! Two things that I do that are different from this recipe: 1) I never bake the crust (I reserve a small portion to sprinkle on top of the recipe before it goes into the fridge to cool 2) 3 tbls of lemon juice to the jello My evaporated milk always comes up nice and thick when I refrigerate the can and bowl. It's a hit wherever I take it.

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