Icebox Lime Cheesecake

Hot summer nights call for cool desserts! This icebox lime (or lemon) cheesecake, found on page 201 of River Roads Recipes II, A Second Helping, is a great way to finish any meal. Make it ahead of time (it needs to be refrigerated for twenty-four hours before serving) and bring it with you to your next dinner or work party. Everyone is sure to enjoy, and it will be our little secret just how easy it is to make!

Ice Box Lime Cheesecake – RRR II

Icebox Lime Cheesecake

Crust:

  • 1 small box of graham crackers, crushed (about 20 crackers)
  • 1/2 cup of sugar
  • 1/2 cup butter or margarine, melted

Combine ingredients and pat into a spring form pan or a 15×9-inch baking dish, forming a crust.

Filling:

  • One 3-ounce package of lemon (or lime) jello
  • 1 cup boiling water
  • One 8-ounce package of cream cheese
  • 1/2 cup of sugar
  • One 13-ounce can evaporated milk, chilled
  • 2 teaspoons of vanilla extract

Dissolve jello in boiling water, then cool. Cream together cream cheese and sugar. In a large bowl whip chilled evaporated milk until stiff. Add cheese mixture, vanilla, and jello. Pour into crust and top with a few reserved crumbs. Refrigerate for 24 hours.

Take advantage of the summer season’s fresh lemons or limes to use as garnish to add a pop of color to this cool, creamy classic! Add a sprig of mint to really wow your guests. If you like this recipe, be sure to check out our delicious Lemon Cream Pie from River Roads Recipes IV, Warm Welcomes.

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