Here you are Cori Wheeler Grandma Lees Cheesecake Night before you make, put large bowl, can of evaporated milk, and beaters in refrigerator, not freezer, overnight. GRAHAM CRACKER CRUST: About 20 Graham crackers, crushed (if real thin, I use 22) 2 T powdered sugar 1 stick oleo, melted Crush Graham crackers in gallon baggie. Mix with other ingredients in a 13 x 9 baking dish. Put into bottom and up sides of baking dish. FILLING: Step 1: 1 small pkge lemon jello 1 cup hot water (subtract 2T water and add 2T lemon juice) Mix together. Put in refrigerator and let just start to congeal (like thick syrup). Step 2: 1 large and 1 small Philadelphia Cream Cheese (room temp) (I cant find the small cream cheese anymore so just take 3 ozs off of a second 8 oz cream cheese) 1 1/4 cup granulated sugar 1 tsp vanilla In a medium sized bowl, cream sugar, vanilla and cream cheese together. Step 3: When lemon jello starts to congeal, beat the can of evaporated milk until stiffened some. With mixer slowly add lemon jello mixture to cream cheese mixture. Then, with mixer, add both to large bowl of whipped evaporated milk. Pour into Graham cracker crust and keep refrigerated. (Cori, I use two mixing bowls and two beaters. I put my stand mixer beaters in the frig overnight and I use a hand mixer to mix the cream cheese and jello mixture. If, for some reason, the evaporated milk gets beaten and youre not ready for it, you can stick it in the freezer for a few minutes.) Bon apetit
Posted on: Sat, 19 Apr 2014 03:27:44 +0000
Trending Topics
Recently Viewed Topics
© 2015