Refrigerator Cheese Cake

Author

Unknown

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Recipe

Crust

Measurements	Ingredients
2 Cups	Crushed Graham Crackers (from ~20)
$\frac{1}{4}$ Cup	Butter, melted

Filling

Measurements	Ingredients
1 large can ($1\frac{2}{3}$ Cups)	Evaporated Milk
1 pkg	Lemon Gelatin (e.g., 3 oz size)
$\frac{1}{2}$ Cup	Boiling Water
$\frac{1}{2}$ Cup	Lemon Juice
$\frac{1}{4}$ tsp	Grated Lemon Rind
$\frac{3}{4}$ Cup	Sugar
$\frac{1}{2}$ tsp	Salt
1 (8-oz) pkg	Cream Cheese, softened

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Instructions

1. Place the can of evaporated milk in the refrigerator or freezer until thoroughly chilled (ice cold). Chilling your mixing bowl and beaters is also recommended.
2. In a small bowl, pour the $\frac{1}{2}$ cup of boiling water over the lemon gelatin powder. Stir until the gelatin is completely dissolved. Set aside to cool completely to room temperature.
3. In a medium bowl, combine the 2 cups of crushed graham crackers with the $\frac{1}{4}$ cup of melted butter. Mix well. Optional: Reserve $\frac{1}{4}$ to $\frac{1}{2}$ cup of this mixture for topping later. Press the remaining crumb mixture firmly onto the bottom (and optionally up the sides) of your desired serving dish (e.g., a 9-inch pie plate or springform pan).
4. Pour the thoroughly chilled evaporated milk into the cold mixing bowl. Beat with an electric mixer on high speed until thick.
5. Add the $\frac{1}{2}$ cup of lemon juice and $\frac{1}{4}$ tsp of grated lemon rind to the whipped milk. Continue beating on high speed until stiff peaks form.
6. Add the $\frac{3}{4}$ cup sugar, $\frac{1}{2}$ tsp salt, and the softened 8-oz package of cream cheese to the whipped milk mixture. Beat on medium speed until everything is well-blended and smooth.
7. Gently fold the cooled, dissolved gelatin mixture into the cream cheese/whipped milk mixture. Mix gently but thoroughly until fully incorporated.
8. Pour the cheesecake filling evenly into the prepared graham cracker crust.
9. Sprinkle the reserved graham cracker crumbs over the top, if you set some aside. Refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, until completely firm and set.

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