lemon cheesecake

By beandip

Ingredients

• Crust-
• 2 cups graham cracker crumbs
• 1/2 cup butter (melted)
• 1/4 cup sugar
• Filling-
• 3/4 cup sugar
• 8 ounces softened cream cheese (softened)
• 1 (3 oz) package lemon jello
• 3/4 cup water (boiling)
• 1 teaspoon lemon extract
• 1/4 cup lemon juice
• 1 (12 oz) can evaporated milk (chilled)

Preparation

Step 1

Mix the crust ingredients and press them into a 13×9” pan.
Step 2: In a bowl stir together cream cheese and sugar until it’s fluffy.

Step 3: In a separate bowl mix together jello and boiling water. Then add the lemon juice and lemon extract and mix well. Set it aside and let cool. Meanwhile, place a large mixing bowl and beaters in the freezer to chill.
Step 4: Once bowl and beaters are chilled, whip evaporated milk on high until it thickens and holds a peak. Turn the beater to low and slowly mix in cream cheese, followed by the lemon jello mixture.
Step 5: Pour filling over crust in the pan, and top with sliced fresh strawberries (If desired). Chill in the refrigerator until filling sets. Cut into squares.