Lemon Cheesecake


  • 3 cups graham cracker crumbs
  • 1 stick margarine, melted
  • 3 Tbsp. brown sugar
Reserve 2/3 cup of mixture for topping. Press remaining mixture into 9x13 inch pan and bake at 400 degrees F for 8 minutes. Set aside to cool and use later.

Mix and let set until syrupy:

  • 1 pkg. lemon gelatin
  • 1 cup boiling water
  • 1 tsp. lemon juice
Cream together until fluffy:
  • 11 oz. cream cheese (1 large and 1 small)
  • 1 cup sugar
  • 1 tsp. vanilla
Stir gelatin mixture into this with a spoon.
  • 1 can evaporated milk, chilled
Chill mixer bowl and also beaters so that the canned milk will whip faster. Beat milk until thick and stands in peaks. Fold in the cheese and gelatin mixture with a spoon; pour into graham cracker crust and top with crumbs. Refrigerate several hours before using. Keep refrigerated until eaten.

By Robin from Washington, IA


Lemon Cheesecake

What size can of evap. milk? Thanks.

(b)Editor's Note:(/b) A 12 oz can. (05/08/2008)

By Nance

Lemon Cheesecake

Sounds YUMMY to me! I'm thinking I'll make this for Mother's Day. Thanks for sharing. mvb (05/08/2008)


By mvb

Lemon Cheesecake

What size of box of gelatin? Thank You mvb (05/10/2008)

By mvb


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