I always enjoyed the meals we had at my parents place. My Mom was a great cook and I can not remember a time when we didn't have dessert. This was one that she made often. It was served with fresh berries in season or fruit she had frozen. It is very light and frothy, making it a perfect dessert after a heavy meal. Crust
-1/2 cup butter, melted
-1/8 cup sugar
-2 cups graham crumbs
In a 9x13 glass pan mix together sugar and crumbs. Pour melted butter over and stir together with a fork pressing moistened crumbs over the bottom of the pan. Bake in 325ยบ oven for 5 minutes. Cool while making the filling.
Cake
-1 370 ml can of evaporated milk, chilled at least 1 hour
-1 small package lemon Jell-O (strawberry or raspberry Jell-O can be used, but omit lemon extract)
-1 cup boiling water
-1 cup white sugar
-1 8oz package cream cheese, room temp.
-2 tsp vanilla
-1/4 tsp lemon extract
Method
Whip chilled milk until thick and frothy.
Dissolve Jell-O in boiling water and cool, but do not let it set.
Mix together sugar, cream cheese and extracts.
Combine all 3 mixtures and beat well.
Pour cheesecake mixture over crust. Cover and refrigerate until set, at least 2 hours. This can be made the day before.
OPTIONS: This can be made in a spring form pan.
This has always been one of my favorites too. I like the other flavours but the lemon is definately my favorite.
ReplyDeleteI also use whipping cream in place of evaporated milk if I forgot to pick up a can.
The word lemon sure caught my attention..looks like a wonderful dessert!
ReplyDeleteWow that looks good! Yummmm!
ReplyDeleteMmmmmm.... I could have a piece of that for my breakfast today .... that looks mouth watering!
ReplyDeleteThis looks lovely and I have just read Sunday's thoughts about hospitality. Has caused much reflection here!
ReplyDeleteCal x
Wonderful recipe. It's a staple in our hpuse for sunday dessert. I add 1/2 tsp cinamon to crust! Makes it even more Yummy!
ReplyDeleteBlessings
Andrea
Sounds so good. I'm going to try this. Thanks for your wonderful recipes. Blessings...
ReplyDeleteOk, I am going to try this with whatever flavor jello I have on hand. Perfect for this NW Coast heatwave. Thanks!
ReplyDeleteLooks so inviting on your china... maybe it was your Mom's china?
ReplyDeleteI think we're close by, can I come and sample? I need to find my way to your home.
ReplyDeleteThis looks delicious...I make one similar but sans the lemon. The lemon would add a wonderful citrus flavor to this yummy dessert!
ReplyDeleteVery tempting! I'm so hungry for this! It looks light and refreshing for a summertime meal!
ReplyDeleteHi Kathy! this looks so refreshing!
ReplyDelete:0)
My mom used to make this (except for the lemon extract) and we called it "Fluffy Cheesecake". I should make it again as it's so yummy
ReplyDeleteThis looks wonderful. I have made a frozen version of this for years.
ReplyDeleteThis was one of the first recipes my mom let me make on my own when I was about 12. I thought I was such hot stuff! For years my mom kept a can of evaporated milk in the refrigerator just for this purpose. I hadn't made this recipe for many, many years, but tried it a few weeks ago. What a walk down memory lane!
ReplyDeleteHow yummy!
ReplyDeleteYes Anneliese this was my Mom's china. My sister and i each have a 6 piece place seeting along with servign pieces. Such a treasure we both enjoy. Kathy
ReplyDeleteI love this cheesecake. I got this recipe from a friend who worked at a favorite restaurant of mine...that had it on their dessert menu (and that was 30 plus years ago).
ReplyDeleteCould I make this with raw cows milk instead?
ReplyDeleteTo answer the last Anonymous: I don't think milk would work, but you could try whipping cream. You can beat that too until it's thick.
ReplyDeleteKathy, did we grow up in the same family?! My Mom had that same china and she always served a delicious dessert after a wonderful meal! That recipe was also among her collection. I plan to make it for a company dinner on Sunday.
ReplyDeleteMy all time favorite cheesecake--especially since I am allergic to eggs. I remember my mom making this for parties in our home. (And she was the BEST Mennonite cook ever! :-)
ReplyDeleteJust to make sure I understand, is this lemon jello gelatin or lemon jello pudding?
ReplyDeleteLorrie, that would be lemon jell-O gelatin.
ReplyDeleteI'm looking forward to making this recipe for a Christmas potluck and wonder if I can use a substitute for lemon extract? Also, I love your recipes and pass them on. Thanks for a terrific website.
ReplyDeleteYes, you can use vanilla, or even just leave it completely out. The jello gives a lot of lemon flavour to it already. I'd suggest just using the vanilla.
ReplyDeleteKathy