Cherry Fluff Cheesecake

Cherry Fluff Cheesecake is a cool and refreshing no-bake dessert recipe that will please your family and friends. The addition of cherry gelatin to the cheesecake recipe lends a colorful punch of flavor and smooth texture. It is best to prepare this cake a few hours ahead of serving (or the day before) so that it can set properly in the refrigerator. Thank you to Christina for this recipe.

Spray a 9-inch springform pan lightly with cooking spray.

Ingredients for Crust:

• 19 graham crackers, crushed (about 1 1/3 cups)
• 1/4 cup butter, melted

Ingredients for Cheesecake Filling:

• 1 pkg. (3 oz.) cherry-flavored gelatin or Jello (use another flavor, if desired)
• 1 cup boiling water
• 8 oz. (1 pkg.) cream cheese
• 1 cup sugar
• 1 tsp. vanilla extract
• 1/4 tsp. almond extract
• 1 2/3 cups (14.5 oz. can) evaporated milk (chill it in fridge or briefly in freezer until the can is cold)
• 3 tbsp. lemon juice

Using an electric mixer, beat the cream cheese, sugar, vanilla and almond extracts until smooth. Add cooled gelatin, blending gradually at a low to medium speed. Chill mixture in fridge until it begins to set.

Once the gelatin mixture begins to set, prepare the evaporated milk, which has been chilled. Pour the evaporated milk in a large mixing bowl together with lemon juice. Whip until stiff. Fold in the thickened gelatin-cheese mixture until all ingredients are well-blended.

Turn mixture into crumb-lined pan. Sprinkle top with reserved crumbs. Chill 3-4 hours, or until set and firm to the touch.

One Cherry Fluff Cheesecake serves: 10-12

Please send your favorite Jello recipes, no bake recipes and other Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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