Fluffy Cheese Cake
A lighter version of the classic cheesecake. This dessert travels well in its pan.
- 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
- ½ cup margarine
- 3 cups graham cracker crumbs
- ¼ cup sugar
Pour into crust in 9x13 pan. Sprinkle top with a few graham cracker crumbs. Place in refrigerator for at least one hour before serving.
Prepare the evaporated milk, by chilling the milk in an ice tray until crystals have formed.
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.
In a separate bowl, cream together softened cream cheese, vanilla and 1 cup of sugar.
Whip the milk until thick and foamy. Add whipped cream cheese mix to jello, until a bit foamy. Then fold in the whipped milk.
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.