Grand Slam Cheesecake
Lemon jello cheesecake.
Yield
12 servingsPrep
30 minCook
10 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
gelatin, unflavored
lemon flavored |
|
| 1 | cup |
water
boiling |
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
lemon juice
|
|
| 4 |
food coloring
yellow |
*
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 13 | ounces |
evaporated milk
whipped, null |
*
|
| 3 | cups |
graham cracker crumbs
|
*
|
| ½ | cup |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
gelatin, unflavored
lemon flavored |
|
| 237 | ml |
water
boiling |
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
sugar
|
|
| 45 | ml |
lemon juice
|
|
| 4 |
food coloring
yellow |
*
|
|
| 5 | ml |
vanilla extract
|
|
| 375.7 | ml/g |
evaporated milk
whipped, null |
*
|
| 7.1E+2 | ml |
graham cracker crumbs
|
*
|
| 118 | ml |
margarine
melted |
|
Directions
Dissolve gelatin into boiling water. Chill until slightly thickened.
Mix graham cracker crumbs and margarine, line bottom and sides of 9x13x2 inch baking dish ; reserve part of crumbs.
Cream together cheese, sugar, and vanilla. Add gelatin, lemon juice, and yellow food coloring. Beat until well blended.
Fold into stiffly whipped milk substitute. Pour into crust, sprinkle with remaining crumbs. Chill thoroughly.
Cut into squares and serve. May be garnished with fruit.
Note:
Instead of stiffly whipped milnot (evaporated milk) first, just chill milnot and whip it with jello and cheese mixtures.
