*ingredients:
°1 (12 ounce) can evaporated milk
°1 c granulated sugar
°4 tablespoons of lemon juice
°½ c (1 stick) melted butter
°1 package (3 ounces) lemon jello
°3 c graham cracker crumbs
°1 package (8 ounces) cream cheese
°1 c boiling water
*Methods :
Add the boiling water and jelly into the mixing bowl. Let the jelly dissolve completely. Letting mix cool to room temperature for at least 5 to 10 mn.
Meanwhile, crumble the melted butter and ¾ of the graham cracker into a mixing bowl. stir until well combined. Set aside the rest of the graham cracker crumbs for later use.
Transfer mixture to a 9" x 13" baking pan and press down.
Add the evaporated milk into the mixing bowl. beat for 2 to 4 minutes or until smooth.
In another mixing bowl, add lemon juice, cheese, and sugar. beat until well blended.
Add the jelly, then stir until the mixture is homogeneous.
Transfer the mixture to the bowl of the milkshake. stir until well combined.
Add the filling to the crust and spread it evenly.
Sprinkle the reserved graham cracker crumbs over the filling.
Covering cheesecake with plastic wrap.
Place it in the refrigerator to chill for 2 hours or overnight.
Cut it into equal portions.
Serve and enjoy!
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