creamsicle jello cheesecake
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Cheesecake always struck me as something hard to make. I am happy to report another cooking myth smashed to smithereens. In our household, the sayings is this, "If Mom can bake it, it must be easy." This is definitely the case with this cheesecake. While it does require an overnight freeze, it is very, very simple to make.
With both due credit and apologies to BudgetGourmetMom.com for the original recipe, I made some changes, mainly because I like a lighter and less sweet cheesecake. On a production note, it's better to have a springform pan, but you could probably do this in a square Pyrex glass pan. Just be prepared for the first few to be sacrificed to the aesthetic gods. |
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Jello Topping
1 3 oz box of orange jello (small box) Raspberry or strawberry would be fine too 1 1/2 cups boiling water 1 8 oz container of CoolWhip |
Crush graham crackers with a mallet or in the food processor. Mix crushed crackers and melted butter until it just sticks together and then press it into the bottom of the springform pan. Try to keep things level.
Using a electric mixer, cream brown sugar, vanilla and cream cheese. Dump in the two eggs and small carton of yogurt and mix. It will look very much like bad cottage cheese, but keep at it and it will smooth out. Mix until it is just smooth. Pour onto the graham cracker crust.
Bake for 40 minutes at 325 degrees. Turn the oven off, open the oven door and let it sit for another 30 minutes. I have no idea why, but this is what the original recipe dictates. I think it may have to do with not moving it so it won't crack. After 30 minutes, take it out and let it cool completely. Be patient and don't shortcut this part or the top will not set.
In a new bowl, mix boiling water and Jello until the Jello is completely mixed in. Fold in CoolWhip until combined completely. It will look frothy. Pour it over the cheesecake. (Now you understand why it had to be cooled). Freeze it overnight.
The next morning, put it in the fridge, covered with Saran Wrap. When you are ready to eat it, use a plastic knife to run around the edges. Release the springform mold, cut and serve.
NOTES:
1) 1 box of graham crackers usually has 3-4 packages. Use 1 *package* and NOT the whole box.
2) The original recipe included a specific amounts for graham cracker crumbs and sour cream instead of yogurt. I standardized to amounts where I would have no leftovers. Hence the 1 package of graham crackers and 1 container of yogurt.
3) I omitted sugar in the crust and swapped in raw sugar for white. It makes the cheesecake a tiny bit beige, but I'm ok with that.
4) As with jello mochi, stay away from grape or blue colored Jello. It will just make for bad aesthetics. No one wants to eat cheesecake that is either the the color of concrete (grape's purple/grey) or Tidy-bowl (blue Jello).
Using a electric mixer, cream brown sugar, vanilla and cream cheese. Dump in the two eggs and small carton of yogurt and mix. It will look very much like bad cottage cheese, but keep at it and it will smooth out. Mix until it is just smooth. Pour onto the graham cracker crust.
Bake for 40 minutes at 325 degrees. Turn the oven off, open the oven door and let it sit for another 30 minutes. I have no idea why, but this is what the original recipe dictates. I think it may have to do with not moving it so it won't crack. After 30 minutes, take it out and let it cool completely. Be patient and don't shortcut this part or the top will not set.
In a new bowl, mix boiling water and Jello until the Jello is completely mixed in. Fold in CoolWhip until combined completely. It will look frothy. Pour it over the cheesecake. (Now you understand why it had to be cooled). Freeze it overnight.
The next morning, put it in the fridge, covered with Saran Wrap. When you are ready to eat it, use a plastic knife to run around the edges. Release the springform mold, cut and serve.
NOTES:
1) 1 box of graham crackers usually has 3-4 packages. Use 1 *package* and NOT the whole box.
2) The original recipe included a specific amounts for graham cracker crumbs and sour cream instead of yogurt. I standardized to amounts where I would have no leftovers. Hence the 1 package of graham crackers and 1 container of yogurt.
3) I omitted sugar in the crust and swapped in raw sugar for white. It makes the cheesecake a tiny bit beige, but I'm ok with that.
4) As with jello mochi, stay away from grape or blue colored Jello. It will just make for bad aesthetics. No one wants to eat cheesecake that is either the the color of concrete (grape's purple/grey) or Tidy-bowl (blue Jello).