Fluffy Cheese Cake

 

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

  1. CRUST:

  2. Pour into crust in 9x13 pan. Sprinkle top with a few graham cracker crumbs. Place in refrigerator for at least one hour before serving.

  3. FILLING:

  4. Prepare the evaporated milk, by chilling the milk in an ice tray until crystals have formed.

  5. 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.

  6. In a separate bowl, cream together softened cream cheese, vanilla and 1 cup of sugar.

  7. 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.