Ingredients
Equipment
Method
- In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until crumbs are evenly moistened.
- Press mixture firmly into the bottom of a 9×13-inch pan, using the back of a measuring cup to create a smooth, even surface.
- Dissolve lemon-flavored agar agar powder in boiling water, stirring until completely dissolved. Add cold water and set aside to cool to room temperature.
- In a large chilled mixing bowl, beat the well-chilled evaporated milk until thick and fluffy (about 5 minutes).
- In a separate bowl, beat together the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
- Fold the cream cheese mixture into the whipped evaporated milk.
- Gently incorporate the cooled agar agar mixture until well combined but still airy.
- Pour filling over graham cracker crust, spreading evenly to the edges.
- Refrigerate for at least 4 hours or overnight until properly set.
Notes
Make sure the evaporated milk is very cold for best whipping results - you can even chill the beaters beforehand. For variations, try using different flavored agar agar powders or add fresh berries to the filling. The cheesecake can be made dairy-free by using coconut cream and plant-based cream cheese. Store in the refrigerator for up to 5 days.