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Light Cheesecake Recipe

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This recipe for Light Cheesecake, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Harmon
Added: Friday, September 18, 2009



juice of 1 lemon
1 8 ounce package light cream cheese
1/2 to 1 cup sugar (I use 1/2 cup)
1 3 ounce package lemon Jell-O
1 14 ounce can evaporated milk (chill with large bowl and beaters)
1 cup boiling water


1/2 cup margarine, melted
1/2 cup sugar
2 to 2 1/2 cups graham cracker crumbs

Dissolve sugar and lemon Jell-O in boiling water. Add lemon juice and cream in the cheese. Beat. Whip the evaporated milk in a large bowl. Fold lemon mixture into whipped milk. Pour into a 9x13 pan with graham cracker crust. Sprinkle with crumbs.

rust: Mix all ingredients together and pat into bottom of 9x13 pan. Reserve 1/2 cup crumbs to sprinkle on top.




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