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

By Jackie Lindley
Special to the Tribune-Star

July 16, 2007 06:00 am

— 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.