Lemon Cheesecake
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| Wed, 05-27-2009 - 9:20am |
I'll post this as is, which is full fat and sugar. But I use low fat cream cheese, low fat graham crackers, low fat evaporated milk, low or no sugar Kool Aid and Splenda, and it works well, too (usually).
Lemon Cheesecake
1 pkg. Lemon Jello
1 Cup + 2 Tablespoons Sugar
1 Cup boiling water
8 oz. Cream Cheese, softened
30 Graham Crackers (30 squares)
12 oz. Evaporated Milk - COLD
1/2 Cup Butter or Margarine - melted
2 teaspoons Vanilla
Dissolve Jello in boiling water: cool to room temperature.
Crush crackers and mix with melted butter and 2 Tablespoons sugar.
Press into a 9 X 13" pan, saving about 1/4 cup for top.
Whip sugar and cream cheese together. Add 4 Tablespoons of the Jello mixture.
In a large COLD bowl, beat the evaporated milk until stiff peaks form.
Add remaining Jello and beat slowly.
Add cream cheese mixture and fold in gently by hand.
Add vanilla and blend gently.
Pour on top of crust and chill about an hour.
Sprinkle reserved crumbs on top.
Keep refrigerated - May be frozen (but I never have)
NOTES:
This can be tricky. Sometimes the evaported milk just doesn't whip up well (I think the weather has something to do with it). But it helps to have the milk and bowls and beaters as cold as you can get it. And even if it is a bit soft, it still tastes good.
I use a balloon whisk to fold in the cream cheese and vanilla
If you want, another flavor of jello could be used. Lime or strawberry would probably be good. But I've never tried anything but lemon.





Thank you for posting that recipe Ann,,,,
Sure sounds good..now if someone would only make it
LOL, I know! It's very "putzy" to make and uses every bowl in my kitchen, I think! I'd love it if someone else would make it for me!
But, since I am the one who has to make it, I only
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