LEMON CHIFFON CHEESECAKE
My grandma always made this Lemon Chiffon Cheesecake when my mom and Aunt we were growing up. I recently asked my Aunt for the recipe.This is word for word from my grandmother recipe card So, I thought I'd share it with you too. Happy Easter!This remains a favorite with my family still today. ~ Much love from my house to yours.
Provided by Tina Scarsdale
Categories Pies
Time 20m
Number Of Ingredients 9
Steps:
- 1. *At least several hours before, put one can Milnot in the refrigerator to chill.
- 2. CRUST: Mix together melted butter,sugar,and graham cracker crumbs in pan with fork to cover bottom evenly.Press down to form crust.Bake at 350 for 8 minutes.
- 3. *Before you start, put a large glass mixing bowl in the freezer to get really cold.
- 4. Filling:Mix 1 cup boiling water with 1 pack of Lemon Jello. Gradually mix in a brick of softened cream cheese. Set in refrigerator to cool.
- 5. Wash your beaters and put them in the freezer (for a few minutes) with the cold mixing bowl that's already in there. Then take the bowl and beaters from the freezer and mix (on high) one can chilled Milnot.
- 6. When the Milnot has gotten stiff, gradually add in about 1/4 cup sugar. Then slowly blend in the cream cheese/jello mixture, using bowl scraper to gently scrape sides while mixing. It should have a fluffy, 'whipped' consistency.
- 7. Taking bowl scraper, scoop mixture into a prepared graham cracker crust. [Either a 9"x12" pan or 2-9" pie crusts] (crushed graham crackers, real butter, sugar). You can also sprinkle crushed graham crackers over the top.
- 8. Then Chill for several hours.
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