Say goodbye to that guilty feeling after indulging in just one slice of creamy cheesecake. With my family recipe for Easy Cheesecake you can have two or three pieces before that kicks in. (Thank you grandma!)
A regular slice of New York-style cheesecake, while rich and luxurious, can be a bit heavy, tipping the scales at 300 calories. My family’s Easy Cheesecake, on the other hand, is light and fluffy, all the while capable of satisfying that craving for something creamy at a mere 115 calories.
Taking this cheesecake from delicious to simply exceptional is the vibrant flavour and colour from the lime juice and zest. (Note: Feel free to substitute lemon juice/zest if that’s more up your alley.)
- 6 Tbsp Lime-flavoured Jelly Powder (1 small package)
- 1 C Boiling Water
- 2 Tbsp Sugar
- 3 Tbsp Lime Juice (Plus zest from 1/2 lime)
- 1 Package (250 gram) Light Cream Cheese (cubed)
- 3 C Graham Wafer Crumbs
- 4 Tbsp Sugar
- 1/2 C Margarine, melted
- 1 tin (385 ml) Evaporated Milk, chilled
- 1 C Sugar
- 1 Tsp Vanilla (optional)
- Dissolve jelly powder in bowl of boiling water. Add sugar, then lime juice, and cream cheese. Set in fridge to thicken, but not set.
- Blend graham wafer crumbs and sugar, then melted margarine.
- Press the above mixture into a 9×13 pan. (Save 1/2 C to sprinkle on top.)
- Beat evaporated milk until thick. Slowly add sugar, then vanilla.
- Beat the cream cheese and jelly mixture (from step 1) until smooth. Add to beaten evaporated milk mixture, and beat in until blended.
- Pour the above (step 5) over crumb base and sprinkle with the remaining 1/2 cup of the crumb mixture.
- Refrigerate for a minimum of several hours, or overnight.
From my family to yours, I sincerely hope you enjoy this as much as we do, and that it satisfies that creamy craving for further generations. And, as always, wishing you a stamp of culinary royalty in all of your dining and baking endeavours! xx