Light and Airy Cheesecake

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette-Beckie Smith

Categories: cheesecake, cobbler, pies, tarts

Ingredients

  • 1 (12oz.) can evaporated milk, well chilled or 1 pint whipping cream, well chilled
  • 30 graham crackers, crushed
  • 1/2 cup butter, melted
  • 1 (3oz.) pkg. lemon gelatin
  • 1 cup boiling-hot water
  • 3 to 5 Tbsp. lemon juice
  • 1 (8oz.) pkg. cream cheese, softened
  • q cup granulated sugar
  • 1 tsp. vanilla extract

Directions

  1. Be sure the evaporated milk is well chilled before you get ready to make this cheesecake.
  2. To make the crust: combine the cracker crumbs and butter and press mixture into a 9×13-inch baking dish; set aside.
  3. To make the filling: In a large bowl, combine gelatin, boiling water and lemon juice. Stir until gelatin is dissolved. Let cool.
  4. In a separate bowl, beat cream cheese, sugar and vanilla until light and fluffy.
  5. Fold the cooled gelatin mixture into cream cheese mixture. Remove the evaporated milk from refrigerator or freezer and beat with electric mixer until soft peaks form (just like whipping cream). Fold into cream cheese mixture and refrigerate until set.

  6. If desired, substitute 2 (-inch) prepared graham cracker crusts to make 2 round cheesecakes.

  7. Sprinkle the finished cheesecake with graham cracker crumbs, if desired.

  8. The lemon juice may be varied to taste-3, 4 or 5 Tbsp. will work.

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