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. Smart Recipes, American Recipes, Other Recipes, Lemon Cheesecake 2 Recipe | Recipes Other American Lemon Cheesecake Lemon Cheesecake Recipe | PT20M Serves 4 Ingredients: 0.25 Teaspoon Yellow Food Coloring 8 Ounces Cream Cheese 1 Teaspoon Vanilla 3 Cups Graham Cracker 1 Cup Sugar 13 Ounces Milnot 3 Tablespoons Lemon Juice 1 Cup Boiling Water 3 Ounces Lemon Flavored Gelatin 0.5 Cup Margarine Line 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.

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