Cheesecake, (light + fluffy)
Source of Recipe
from Judy, a alicia's kitchen newsletter reader
Recipe Introduction
Judy's comment: It does take a little to make this, but well worth it. This is so
light and fluffy, you hardly know you are eating
anything.
My husband doesn't particularly like dessert, but
he'll eat and eat this one. Enjoy!
List of Ingredients
for the crust:
25 sqaures graham crackers, crushed
1/4 cup melted butter
2 tablespoons light brown sugar
for the cheesecake:
1, 3 ounce package lemon gelatin
1 cup hot water
1, 14 ounce can evaporated milk (chilled)
1, 8 ounce package softened cream cheese
1 cup white granulated sugar
2 teaspoons vanillaRecipe
for the crust:
Mix everything together.
Set aside 1/4 cup of this.
Press the rest onto the bottom of a 9x13x2 inch pan.
Bake at 350 for about 10 minutes.
for the cheesecake:
Mix the gelatin with the hot water.
Let cool to a syrupy consistency/set aside.
Whip the milk until thick.
Beat in the cooled gelatiin mixture.
Mix the cream cheese, sugar and vanilla together and then
add to the milk mixture and beat well.
Pour into the crust.
Sprinkle with the 1/4 cup crumb mixture.
Refrigerate overnight.
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