Light and Fluffy Lemon Jello Cheesecake

I have been enjoying this at every family get together as far back as I can possibly remember, my grandmother taught me, and now I make it and finally just within the last few years wrote it down (as I am now 43 and dont want to forget it) except I add a tbsp or 2 or 3 of lemon juice, and lemon zest for a little more zippy genuine lemon flavor

This was delicious! Light, fluffy,creamy, and lemony and it set up in about 2 hours. I substituted 2 .3-ounce packages of sugar free lemon jello since that's what I had; and used neufchatel instead of cream cheese - again, it's what I had in the fridge. I did use a 9x13 pan instead of 9x11 and I'm glad I did - the pan was full! Thanks for sharing this!

I have been looking for this recipe, my aunt would make it every year for my birthday then she passed luckily I found it..

i made this and followed directions exactly as written and it turned out perfect my mom made this years ago and if you follow directions amounts are right works great ty

This is a variation of a recipe that my mother has been using for decades. I've used it many times and just found her original recipe in an old community cookbook from sometime in the mid to early 60's. Our recipe requires only one cup of boiling water which might help the gelatin set better. I would also suggest that the sugar and vanilla be added to the cream cheese and beaten until smooth in an electric mixer. The gelatin, after cooling, is added to the cream cheese mixture, and beaten until well mixed. The most critical step is the evaporated milk. It must be chilled before use. Chilling the beaters and bowl will also be useful, especially if the kitchen is hot. The milk MUST form peaks. A stand mixer run at top speed or at least a very high speed can introduce enough air to create the peaks. If it does not form peaks or you're too impatient to wait that long, you might as well quit and start all over. The jello/cream cheese can then be added to the whipped milk by gently folding it in or by running the mixer just until it's well mixed. Everything can then be poured onto the graham cracker mixture. I have just found out that the crackers can be easily broken up while sealed in a good quality gallon size zip lock type bag. Softened butter or margarine (my old recipe says softened margarine, not melted) can be put into the baggie after the crackers have been crushed and massaged into the crumbs. It is important to make sure the right size of jello is used. The 6 oz package must be used or if diet gelatin, use two boxes.