Fluffy Lemon Cheesecake
  • Crust:
  • 2 cups graham wafer crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • Filling:
  • 3/4 cup sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 pkg. (3 oz.) lemon gelatin
  • 3/4 cup boiling water
  • 1/4 cup lemon juice
  • 1 teaspoon lemon extract
  • 1 can (12 oz.) evaporated milk, chilled
  1. Mix crust ingredients together, press into 9x13 pan.
  2. In bowl stir together, sugar and cream cheese until fluffy.
  3. In another bowl, mix jello and boiling water, add lemon juice and extract. Set aside to cool. Place large mixing bowl and beaters in freezer while jello cools. When bowl has chilled, whip evaporated milk on high until thick and holds a peak. Turn mixer to low, mix in cream cheese mixture. Mix in the jello mixture. Pour over crust. Chill, cut into squares.