Fluffy Cheese Cake
A lighter version of the classic cheesecake. This dessert travels well in its pan.
Ingredients
- FILLING
- 8 oz pkg. cream cheese
- 1 cup sugar
- 12 oz evaporated milk
- 2-3 oz .pkg. of lemon jello
- 1 cup boiling water
- 1 cup ice water
- 3 Tbls lemon juice
- 1 Tbls Vanilla
- CRUST:
- ½ cup margarine
- 3 cups graham cracker crumbs
- ¼ cup sugar
Instructions
-
CRUST:
-
Pour into crust in 9x13 pan. Sprinkle top with a few graham cracker crumbs. Place in refrigerator for at least one hour before serving.
-
FILLING:
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Prepare the evaporated milk, by chilling the milk in an ice tray until crystals have formed.
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In a medium bowl, dissolve jello with 1 cup of boiling water. After it is dissolved add 1 cup of ice water. Whip jello until fluffy.
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In a separate bowl, cream together softened cream cheese, vanilla and 1 cup of sugar.
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Whip the milk until thick and foamy. Add whipped cream cheese mix to jello, until a bit foamy. Then fold in the whipped milk.
Recipe Notes
If you are going to travel with this dessert, use a graham cracker crumbs sprinkle on the top to prevent the plastic wrap from sticking.
The colder the can milk the easier and faster the whipping process becomes.