Friday, November 7, 2014

No Bake Whipped Raspberry or Lemon Cheesecake Flashback Friday

Today on Flashback Friday I'm revisiting a recipe I originally posted August 3, 2009. The photo I used for the original post was a lemon flavoured version of this recipe. If some of you are looking for that recipe, don't fret....this is the exact recipe, only instead of using lemon jello, I used raspberry jello. In the original recipe I showed it made in a 9x13 pan, and here I've used a 10" spring form pan.

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
  1. Melt butter.
  2. Place sugar and crumbs into the pan of your choice and stir with a fork. Pour melted butter over crumb mixture. Stir together and press buttered crumb mixture over the bottom of the pan. 
  3. Bake in 325ยบ oven for 5 minutes. Cool while making the cheesecake mixture.
Cheesecake mixture:
  • 1 370 ml can evaporated milk, chilled at least 1 hour
  • 1 small package Jell-O (raspberry or lemon flavour)
  • 1 cup boiling water
  • 1 cup white sugar
  • 1 8oz package cream cheese, room temperature
  • 2 tsp vanilla extract (if using lemon jello I also add 1/4 tsp lemon extract)
  1. Whip chilled milk until thick and frothy.
  2. Dissolve Jell-O powder in boiling water. Cool, but do not let it set.
  3. Beat together sugar, cream cheese and extract.
  4. Combine the three mixtures and beat well.
  5. Pour over cooled crust. Cover and place in refrigerator to set. (several hours or overnight)



32 comments:

  1. This has always been one of my favorites too. I like the other flavours but the lemon is definately my favorite.
    I also use whipping cream in place of evaporated milk if I forgot to pick up a can.

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  2. The word lemon sure caught my attention..looks like a wonderful dessert!

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  3. Wow that looks good! Yummmm!

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  4. Mmmmmm.... I could have a piece of that for my breakfast today .... that looks mouth watering!

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  5. This looks lovely and I have just read Sunday's thoughts about hospitality. Has caused much reflection here!
    Cal x

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  6. 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!
    Blessings
    Andrea

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  7. Sounds so good. I'm going to try this. Thanks for your wonderful recipes. Blessings...

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  8. Ok, I am going to try this with whatever flavor jello I have on hand. Perfect for this NW Coast heatwave. Thanks!

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  9. Looks so inviting on your china... maybe it was your Mom's china?

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  10. I think we're close by, can I come and sample? I need to find my way to your home.

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  11. This looks delicious...I make one similar but sans the lemon. The lemon would add a wonderful citrus flavor to this yummy dessert!

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  12. Very tempting! I'm so hungry for this! It looks light and refreshing for a summertime meal!

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  13. Hi Kathy! this looks so refreshing!
    :0)

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  14. 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

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  15. This looks wonderful. I have made a frozen version of this for years.

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  16. This 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!

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  17. Yes 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

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  18. I 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).

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  19. Could I make this with raw cows milk instead?

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  20. To 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.

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  21. Kathy, 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.

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  22. My 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! :-)

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  23. Just to make sure I understand, is this lemon jello gelatin or lemon jello pudding?

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  24. Lorrie, that would be lemon jell-O gelatin.

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  25. I'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.

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  26. Yes, 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.
    Kathy

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  27. Aw yes - this was always a favourite at our house too! I know what you mean about there always being dessert of some sort at mother's table! Thanks for reminding me to make this again soon.

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  28. Yes! I will make this on the weekend - yum! Thanks again, Kathy; can always count on you to post stellar recipes!

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  29. My Mom used to make a similar recipe using pineapple jello. Thanks for the memories.

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  30. Kathy, I made this today and it is delicious! I made the crust using 1 cup Julie's Flour Mix, 1/2 cup potato starch, 1/4 cup brown sugar, 1/2 tsp xanthan gum and 1/2 cup melted butter - pressed into pan and baked at 350 degrees for 15-20 minutes. I used whipping cream in filling instead of evaporated milk (I just can't handle the after taste of evaporated milk) and it turned out really good! An easy yummy dessert. Thanks !!

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  31. This has been one of my keepers since long ago Kathy. I make it often and love it.

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