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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gert and Grandma’s Easy Lemon Cheesecake Recipe

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This recipe for Gert and Grandma’s Easy Lemon Cheesecake, by , is from The Hinnenkamp Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gert Wielenberg and Esther Hinnenkamp


1 sm pkg (3 oz) lemon jello
1 c. boiling water
8 oz pkg cream cheese
1 T sugar
3 T lemon juice
12 oz can evaporated milk, chilled
1 c. sugar
1 tsp vanilla

Crust/Crumb Topping:
1 ½ c (approx 1 ⅓ pkg) graham cracker crumbs
¼ c sugar
½ c. butter melted

Dissolve Jello in boiling water
Add cream cheese, 1 T sugar, and lemon juice stirring until smooth
Place in fridge to set slightly
Whip chilled milk until fluffy
Add sugar and vanilla, mix well
Then, add cream cheese mixture and mix until well blended
In a separate bowl, stir together graham cracker crumbs, ¼ c sugar, and melted butter.
Press graham cracker mixture into the bottom of a 9x13 pan reserving about 1 c. of the crumb mixture for topping

Pour the filling over the crust and top with reserved crumb topping
Refrigerate until the cheescake is chilled and set (at least 4 hours).

Personal Notes:
Personal Notes:
This recipe is being used at the University of Minnesota to teach food science!




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