Grandma’s Lemon Chiffon Cheesecake

This is such a light, refreshing version of cheesecake … so fluffy!  It truly lives up to the “chiffon” part of its name.  And, no baking required!  It is fabulous with blueberry pie filling on top, but can be left plain!

For the bottom crust:

30 square graham crackers (or 15 long, rectangle ones), crushed finely

1 stick melted butter

1 tbsp. powdered sugar

Blend together and press into the bottom of a 9 x 13 pan or dish.

Dissolve 3 oz. of lemon Jello in 1 c. boiling water.  Let cool.

Cream together in mixer:

8 oz. softened cream cheese

2 tsp. vanilla

1 c. granulated sugar

Add Jello to cream cheese mixture and blend with mixer.  Set aside.

Whip 1 can of CHILLED evaporated milk with mixer until very frothy.

Combine both mixtures together on low speed with mixer until blended.

Pour over graham cracker crust. I sprinkle a little fresh lemon zest (grated) on top, but that is optional.

Refrigerate for 24 hours.  Can be served with canned fruit topping or dry, fresh berries on top (or on the side) when ready to serve.



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