Do you know that I’m still getting requests, to get on the “Going private list?”
I promise, that was an April Fools joke, that ended some time ago!
I simply have too many recipes. I can’t cycle through them fast enough.
Look . . . See
This recipe is not one you should soon forget about. It’s my favorite Cheesecake.
Why? Because it’s light, fluffy and scrumptious!
You can also make these little Mini Cheesecakes.
I took these to a good friend . . . who was having a Birthday today.
Happy Birthday Jessica!
I hope that she likes Blueberries . . . if not, she will not like these at all!
You could use strawberries, if you’re turning your nose up.
This Cheesecake Recipe, was given to me a couple of decades ago . . . at least.
It’s a reminder of how OLD I am. Iris G . . . always shared wonderful baked goods with me.
Her kids grew up with my kids, and we swapped babysitting duties quite often.
Good Friends are like Good recipes . . . you simply never forget them!
Come on, wash your hands and let’s make this.
The first essential item is Evaporated Milk.
Seems a bit odd, but you must put it in the fridge overnight, or in the freezer until it’s COLD.
Dissolve a small pkg of lemon jello in 1 cup of boiling water. Let it Cool.
Meanwhile . . . make your Graham Cracker crumbs.
Resist eating the crumbs!
I actually 3 x’s the Crumb recipe, because I wanted to make mini Cheesecakes . . .
as well as a small Springform pan . . .
Make sure that you spray your pan with nonstick cooking spray.
Line the muffin tins with paper liners.
Today . . . I used FAT FREE . . . cuz I wanted to eat it!
You can use regular Cream Cheese or 1/3 less fat Neufchatel Cheese.
To be brutally honest, I really don’t notice much difference.
Except . . . for one thing. I’ll get to that very soon.
BEAT the crap out of that Cream Cheese. You want it light and airy.
Grab a nice lemon from your fridge.
Zest, Zest. Don’t get the white stuff.
SQUEEZE all the juice out of that lemon.
I got about 3 Tablespoons. That’s what you’ll need.
BEAT the fluffy Cream cheese, sugar, lemon juice, zest, vanilla and cooled lemon jello together.
*This is what I noticed about the FAT FREE cream cheese.
It’s a little more difficult, to make ultra smooth.
So……after I beat it as well as I could, I poured that mixture into my blender.
Let it spin around for a bit.
It worked . . . smooth as silk.
I put that silky mixture into a bowl . . . and let it sit in the fridge.
Remember that Evaporated Milk . . . if it’s Good and COLD, you should grab it now.
Pour that can of evaporated milk into a large bowl.
Believe it or not, it will WHIP just like Whipping Cream.
Whip it, until some beautiful peaks form.
Now . . . Grab that bowl of lemon jello/cream cheese mixture out of the fridge.
Fold it gently into that bowl of Whipped Cream.
Taste it . . . it’s delish!
With my ice cream scoop, I filled my lined muffin tins . . . almost to the top.
I took some of these . . .
and plunked them . . . ever so lightly.
Now, you can place these in the freezer if you’re in a big hurry . . . like I was,
or simply put them in the fridge for several hours.
moving on . . . quickly
Add some blueberries to the remaining yummy mixture.
Use Strawberries if you like – or nothing at all.
Here’s another optional option!
I like to take a potato masher, and flatten those berries . . . just slightly.
Pour that glorious cheese cake stuff into your pan.
You can also use a 9 x 13 glass Baking dish.
Place the pan into the Fridge – overnight.
Or . . . in the freezer if you’re really hungry. Don’t freeze it solid though!
When you are ready to serve this, top it with Blueberry filling.
Put a few strawberries on the top, just in case your guests don’t like blueberries!
I have some wonderfully talented daughters.
Hop on over to INSPIRATIONS to see what’s Cookin over there!
PRIZE WINNING CHEESE CAKE
Start by chilling 1 can of evaporated milk in the fridge overnight.
or place in the freezer until milk is very cold, but not froze. 1 to 2 hours.
I open the can, and pour the milk in a bowl. That way you can test it!
Graham Cracker Crust
*Double this recipe, if you are making a 9 x 13 inch pan or 10.5 ” Springform pan.
Triple this recipe, if you plan to make a 8.5 ” Springform pan, and 12 mini cheese cakes.
3/4 C. Graham Cracker Crumbs
3 Tablespoons melted butter
2 Tablespoons sugar.
Mix above 3 ingredients together.
Line bottom of muffin tins with a heaping Tablespoon of crumbs, and press firmly to bottom.
Line the bottom of 9×13 inch greased dish, or springform pan with crumbs.
Bake for 6 to 8 minutes or until golden, in a preheated 375 degree oven.
Set aside and let cool, while you prepare the Cheese Cake Mixture.
Cheese Cake Mixture:
1 Small (3 oz) pkg of lemon jello
dissolved in 1 cup Boiling Water.
Mix well, and set aside to cool.
1 – 8 ounce pkg of Cream cheese
1 cup sugar
3 TBSP. lemon juice
1 tsp. lemon zest
1 Tablespoon vanilla
1 can chilled evaporated milk.
Put milk in fridge overnight or in freezer for 1 to 2 hours. Dissolve jello in hot water and set aside to cool. Mix graham cracker crumbs with melted butter and sugar and mix well. Line prepared pan or paper lined muffin tins. (1 heaping tablespoon per muffin tin) Cream the cheese until light and fluffly.
Add to the cream cheese: 1 cup sugar, lemon juice, zest, vanilla and cooled lemon jello mixture. Blend very well, until light and smooth. *Place mixture in food processor or blender if needed, to make very smooth. Pour this mixture into a bowl, and place in the fridge to keep cool.
Pour the evaporated milk into a large bowl, and beat until stiff peaks form. (Just like you would Whipped Cream)
Mix the Whipped Cream and the jello/cream Cheese mixture, and fold together until smooth and fluffy. Add blueberries or strawberries if you like.
Pour this mixture on top of your cooled crumbs, or fill muffin tins 3/4 full. Top mini Cheese cakes with Blueberries or strawberries if desired.
Refrigerate until set, overnight or place in the freezer until well set. Top with Blueberry or Strawberry pie filling.