CHEESECAKE

By pbaumgartner

This was the first cheesecake we ever remember eating. It is not heavy as is most cheesecake and has a wonderful lemony flavor. The recipe came from our Aunt Millie (Hartzell).

Ingredients

• Most of a box of vanilla wafers
• 3/4's stick of butter
• A little sugar
• 1 large pkg. lemon Jello
• 2 c. boiling water
• 1 can evaporated milk
• 1 8-oz. package cream cheese
• Lemon juice

Preparation

Step 1

Crush the vanilla wafers and combine with the butter and sugar. Pat most of the mixture (leave a little for the very top) in the bottom of a 9 x 13" pan and bake in a 350° oven for 6-7 minutes to brown.

Combine the Jello and hot water.
Pour the evaporated milk in a small mixing bowl and put the bowl and the beaters in the refrigerator or freezer to chill.
Whip the chilled evaporated milk until it is thick. Add sugar as you would for whipped cream. Then whip the almost jelled Jello. Add the softened cream cheese and some lemon juice. Beat together.
Combine the Jello/cream cheese mixture and the whipped milk mixture together and pour over the baked vanilla wafer crust. Top with the remaining crust crumbs.