Maxine's Milnot Cheesecake

Maxine’s cheesecake skips the oven entirely and leans on an old diner trick: whipping ice-cold evaporated milk (the Milnot brand) into stiff peaks so the filling turns cloud-light instead of dense.

Start by dissolving lemon jello in boiling water, then chill it just until it thickens to the texture of raw egg white. Cream the cream cheese with sugar and vanilla, blend in the jello, then fold in the whipped milk so you keep all that air locked in.

A buttery graham cracker crumb crust lines the bottom and sides, with a handful of crumbs saved back to sprinkle over the top. Chill overnight so it sets firm enough to slice clean.

Kitchen Tips

• Chill the evaporated milk, the bowl, and the beaters until almost icy. It will not climb to stiff peaks if it is warm.
• Catch the lemon jello at the syrupy, slightly thickened stage. Fully set jello won’t fold in smoothly, and runny jello won’t hold the airy structure.
• Press the crumb crust firmly up the sides so every slice has a defined edge.
• It freezes well, so make it days ahead and thaw slices as you need them.

Variations

• Swap lemon jello for lime, orange, or strawberry to change the flavor and color.
• Fold fresh berries into the filling or pile them on top before serving.
• Use crushed vanilla wafers or gingersnaps in place of graham crackers for the crust.