From Ann Despain and Barbara Nelson
This light cheesecake recipe depends on creating a light and airy foam from the evaporated milk and then using gelatin and lemon juice as stabilizing agents to set the dessert. In order to incorporate the maximum amount of air into the foam, you need to use very cold ingredients. The cold helps strengthen the cells of the foam, which allows you to trap more air, leading to a light and fluffy product.
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Ingredients
- Crust
14 double graham crackers
2 tablespoons granulated sugar
1/2 cup melted butter
- Cheesecake Filling
3-ounce package lemon gelatin
1 cup hot water
8 ounces cream cheese, at room temperature
12-ounce can evaporated milk, chilled at least 4 hours (this is important!)
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon fresh-squeezed lemon juice
Directions
- Put a large mixing bowl and beaters (or whisk attachment of a stand mixer) in the refrigerator.
- Make the crust: make the graham crackers into fine crumbs by rolling in a bag or processing in a food processor. Combine with sugar and butter. Press 2/3 of the mixture into a 9x13x2″ baking pan and reserve 1/3 for the top. Optional: bake at 350º F for 10 minutes. This will make the crust more crisp and will add a browned butter flavor. If baking the crust, cool completely before moving to the next step.
- Dissolve the gelatin completely in the hot water. Allow it to cool to lukewarm.
- Use the chilled bowl and beaters, beat the cold evaporated milk until light and fluffy. Put in refrigerator.
- In a separate bowl, beat the cream cheese until soft. Mix in the sugar until well-distributed. Add the dissolved gelatin/water mixture, vanilla, and lemon juice. Mix to completely combine. Scrape down the side of the bowl as needed.
- Whisk 1/3 of the evaporated milk foam into the cream cheese mixture to lighten it. Combine completely. Gently fold in the remaining evaporated milk foam, until no streaks remain.
- Pour mixture into prepared crust pan and sprinkle with remaining 1/3 of graham cracker crust mixture. Allow to set in refrigerator until completely set, at least 4 hours and up to overnight.