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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My grandmother always made this wonderfully light and airy cheesecake and it requires no baking other than the graham cracker crust. I'm always asked for the recipe and even those that don't care for cheesecake love this. You can cut this recipe in half very easily, although I use a smaller pan so it fills the cake pan to the top. Ingredients:
2 (3 ounce) packages lemon jell-o gelatin |
2 cups boiling water |
4 (8 ounce) packages cream cheese |
1 1/2 cups sugar |
2 (12 ounce) cans milnot condensed milk, chilled |
2 1/2 cups crushed graham crackers |
2/3 cup butter or 2/3 cup margarine (melted) |
Directions:
1. CRUST: Mix graham crackers and melted butter together.
2. Reserve 1/2 cup and set aside,then press the rest into 13 X 9 cake pan.
3. Bake at 350 for 8- 10 minutes and cool.
4. Dissolve 2 pkgs jello in water and set aside to cool.
5. Beat together cream cheese and sugar and set aside.
6. Whip chilled milnot and sugar together until stiff.
7. (Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly.
8. Add all to whipped milnot and beat until well mixed.
9. Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.
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