"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Chiffon Cheesecake Recipe

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This recipe for Lemon Chiffon Cheesecake, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mom (Noni)
Added: Tuesday, October 18, 2005


1 can (12 oz) evaporated milk, thoroughly chilled
2 packages grahm crackers, crushed (3 1/4 cups)
1 stick butter melted
1 package (3 oz) lemon Jell-O
1/4 cup lemon juice
1 cup boiling water
1 package (8 oz) cream cheese, softened
1 cup sugar
1 tsp vanilla

Mix crushed graham crackers with melted butter in a bowl. Pat mixture into a 9x13x2 in pan, saving a quarter of a cup to sprinkle on top.
Stir Jell-o and boiling water together in bowl until Jell-O has dissolved. Add lemon juice, Set aside.
In mixing bowl, cream together cream cheese, sugar and vanilla. Slowly add to Jell-O mixture and mix well. Set aside.
In another mixing bowl, whip thoroughly chilled evaporated milk until stiff. Fold in Jell-O mixture.
Pour into prepared crust.*Sprinkle remaining grahm cracker crumbs ovet top. Cover.
Refrigerate until set, about four hours.

Personal Notes:
Personal Notes:
Favorite Very Good!




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