Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Lemon Chiffon Cheesecake
- add review
- #62757
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 large box lemon gelatin powder
1 box (8 ounce size) cream cheese (soften to room temperature)
1 cup sugar
1 teaspoon lemon concentrate
1 teaspoon vanilla extract
1 large can evaporated milk, chilled
3 graham cracker crust pie shells (9x14 if available)
directions
Prepare Jello as directed on box.
Chill beaters and large bowl. Pour cold milk in cold bowl and whip until very foamy.
Add cream cheese and whip again. Add sugar, lemon, and vanilla, and whip again. Add Jello and whip.
Pour into the graham cracker crust pie shells. Refrigerate 4-5 hours before serving.
added by
CookieNakita
nutrition data
251 calories, 12 grams fat, 33 grams carbohydrates, 3 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
May 7, 2011
This recipe works better if the canned milk is slightly frozen. This has been a family favorite for more than 50 years.