Grandma Helen's Cheesecake has been a favorite in my family, as long as I can remember.
I have fond memories of enjoying this light cheese cake, while visiting her in the lower peninsula of Michigan.
We have carried on the tradition, and usually create this at least once a year.
This past Christmas season, we once again enjoyed Grandma's cheesecake. We relived all the great memories that goes along with every bite!
Several hours prior to starting recipe, cool one can Carnation milk in refrigerator
A couple hours prior of preparing this recipe, set out one 8 oz. cream cheese to soften.
32 graham cracker squares crushed with a rolling pin. ( use a plastic baggie ).
Note: A food processor will crush the crackers too fine.
Pour bag of crushed graham crackers into a bowl and add 1 tsp. powdered sugar and 1 stick melted butter.
Mix and blend with a fork.
Reserve 1 cup crumbs for a topping.
Place the rest in the bottom of a 9 x 13 glass cake pan.
Pat down with a Spatula.
Dissolve 1 small lemon Jello in 1 cup boiling water. Let it cool.
1 8oz. cream cheese softened
1 cup sugar
1 1/2 tsp. vanilla
Beat 1 can chilled carnation milk , less 1/3 cup.
Whip until stiff.
Combine the jello mixture with the cheese mixture and beat on low for about a minute.
Add the milk and mix until blended.
Pour into crust.
Cover with the reserve crumbs.
( Note: The 1/3 cup carnation milk that was removed, is not used in the recipe )
This cheesecake is light and airy , with a lemon flavor!
This will keep for several days in the refrigerator, or you can freeze for a later date.
Grandma Helen would be thrilled to share this recipe, she would also be thrilled to know that it carries such great memories for her grandchildren.
From my family to yours, enjoy!