Lemon Chiffon Cheesecake

Tina Scarsdale

By
@ScarsdaleKitchen

My grandma always made this Lemon Chiffon Cheesecake when my mom and Aunt we were growing up. I recently asked my Aunt for the recipe.This is word for word from my grandmother recipe card So, I thought I'd share it with you too. Happy Easter!This remains a favorite with my family still today. ~ Much love from my house to yours.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

CRUST

1 stick
butter, melted
11/4 c
graham crackers, crushed
1/3 c
sugar

FILLING

1 can(s)
milnot
1 pkg
lemon jello
1
brick cream cheese
1/4 c
sugar

Directions Step-By-Step

1
*At least several hours before, put one can Milnot in the refrigerator to chill.
2
CRUST: Mix together melted butter,sugar,and graham cracker crumbs in pan with fork to cover bottom evenly.Press down to form crust.Bake at 350 for 8 minutes.
3
*Before you start, put a large glass mixing bowl in the freezer to get really cold.
4
Filling:Mix 1 cup boiling water with 1 pack of Lemon Jello. Gradually mix in a brick of softened cream cheese. Set in refrigerator to cool.
5
Wash your beaters and put them in the freezer (for a few minutes) with the cold mixing bowl that's already in there. Then take the bowl and beaters from the freezer and mix (on high) one can chilled Milnot.
6
When the Milnot has gotten stiff, gradually add in about 1/4 cup sugar. Then slowly blend in the cream cheese/jello mixture, using bowl scraper to gently scrape sides while mixing. It should have a fluffy, 'whipped' consistency.
7
Taking bowl scraper, scoop mixture into a prepared graham cracker crust. [Either a 9"x12" pan or 2-9" pie crusts] (crushed graham crackers, real butter, sugar). You can also sprinkle crushed graham crackers over the top.
8
Then Chill for several hours.

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom
Hashtag: #lemon