I always liked Jello cheesecake. A lot of people look at me weird when I say that. If you’ve never had it, it’s not actually jello like a triangle of yellowish gelatin wiggling on your plate. It’s just Jello brand, and it’s more like a sturdy pudding cake with crumbly graham cracker crust.
When I eventually had a piece of “real” cheesecake, I was honestly a little disappointed. It was hard and dense. It was sweet enough, and I liked it in its own way, but I missed the pillowy nature of my childhood favorite.
So when I endeavored to make a sugar-free, dairy-free cheesecake for the 4th of July, I decided to make a hybrid between the two. And I totally pulled it off.