Published: July 14, 2007 08:11 pm         

Tried 'n' True: Lemon Cheesecake great when you don’t want to heat up the kitchen

This recipe comes from the Brick Methodist Church cookbook. You know all these types of cookbooks have great recipes. This comes from a former pastor’s wife, Alice Kemp. I never knew her or the Rev. Kemp, but all her recipes I have tried have been great. This one is so good for summer when you don’t want to heat up your kitchen. I always have sugar-free gelatin on hand. You can use either.

Lemon cheesecake

Graham Cracker Crust:

3 cups graham cracker crumbs

1 stick butter, melted

• Mix together and press into a 9 x 13 inch pan.

Filling:

1 small box lemon Jell-O

1 cup boiling water

• Mix together and chill until thick but not set.

1 8-ounce package cream cheese

1 cup sugar

1 teaspoon vanilla

1 can evaporated milk (Milnot, Pet, etc.)

3 tablespoons lemon juice

• Mix together cream cheese, sugar, vanilla and set aside.

• Whip evaporated milk until stiff.

• Add thickened Jell-O and lemon juice into cream cheese mixture.

• Fold mixture into whipped milk.

• Pour over crust and refrigerate.

Enjoy!

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

     

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