This cheesecake uses Milnot, which is a trademarked evaporated milk substitute that can be found at most grocery stores. There is just enough lemon to give it a light citrus flavor yet not be overbearing. Whipping the Milnot before adding it to the mixture lends the light airy texture.
RecipeSavants.comThis cheesecake uses Milnot, which is a trademarked evaporated milk substitute that can be found at most grocery stores. There is just enough lemon to give it a light citrus flavor yet not be overbearing. Whipping the Milnot before adding it to the mixture lends the light airy texture. Smart Recipes, American Recipes, Other Recipes, Lemon Cheesecake 2 Recipe | RecipeSavants.com RecipesOtherAmericanLemon CheesecakePT20MServes 4
Ingredients:
0.25 Teaspoon Yellow Food Coloring8 Ounces Cream Cheese1 Teaspoon Vanilla3 Cups Graham Cracker1 Cup Sugar13 Ounces Milnot3 Tablespoons Lemon Juice1 Cup Boiling Water3 Ounces Lemon Flavored Gelatin0.5 Cup MargarineLine a 9x13x2” cake pan with parchment paper. Combine water and gelatin in a cup and leave to dissolve until thickened.
Crumble together graham crackers and margarine in a food processor. Add crumbs to the prepared pan and press to pack the base tightly with your hands. Save some crumbs for topping. Place pan into the freezer until you prepare the filling. Beat together sugar, cheese and vanilla. Stir in thickened and cooled gelatin, food coloring and lemon juice. Whisk well until creamy. Gently fold in whipped milk substitute. Pour the creamy mixture over the crumbs in pan and top with remaining crumbs.
Chill completely for few hours. Slice and serve.