Lemon 'Chiffon’ Cheesecake - cooking recipe

Ingredients

For the crust
1 1/3 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
For the filling
1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
3 tablespoons lemon juice
1 (8 ounce) package cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 (12 ounce) can evaporated milk, chilled

Preparation

To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don't forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.