We have been doing so much more with friends and family now that it is summer. It is so much fun to spend the summer days and evenings with friends! I offered to bring a dessert to one of these such gathering but I didn’t want to turn my oven on. I decided to make a light and airy Strawberry Lemonade Cheesecake.
20 shortbread cookies
3 oz package of strawberry JELL-O
1 cup boiling water
4 tablespoons lemon juice
8 oz cream cheese
1 cup sugar
12 oz evaporated milk
Before getting started, I poured the evaporated milk into my stainless mixer bowl and put the bowl and my mixer’s wire beater into the freezer. It needs to be really cold so that it can be beat.
Crush the shortbread cookies and spread them into the bottom of a 9×13 inch pan.
Dissolve the strawberry JELL-O into the boiling water and add the lemon juice. Chill this mixture until it starts to thicken.
Once the evaporated milk has chilled for about 1/2 hour and ice crystals start to form along the edges, whip the evaporated milk with the chilled whisk until stiff.
In a separate bowl, mix cream cheese and sugar.
Add the cream cheese mixture and the JELL-O mixture to the whipped evaporated milk and whip until combined.
Carefully pour the mixture on top of the crushed shortbread cookies. Place in the fridge until set.
I sprinkled some crushed graham crackers on top before it was served.