I've always loved fluffy cheesecake, which Mom used to make for RS functions & dinner parties. I have many memories of taking a half-eaten pan out of the fridge and shaving off several horizontal swaths to eat rather than the more obvious route of cutting myself a piece. As far as whole-food eating goes, this has a trifecta of 1980's processed ingredients (graham crackers, cream cheese, jello (although I used unflavored gelatin). But it does have the comfort/memory factor.
11 graham crackers (or 1.25 cups of crumbs)
1/4 c butter, melted
Preheat oven to 375. Use food processor to crush crackers into crumbs, add butter. Press into 9x13 pan and bake for 5-7 minutes. Place hot pan in refrigerator to cool.
1 envelope unflavored gelatin (2.5 teaspoons)
1/2 c boiling water
1/2 c fresh-squeezed lemon juice (two lemons)
8 oz cream cheese (1 brick)
1 c sugar (or a little less)
lemon zest from two lemons (or 3-4 strips of zest using a peeler)
1 can evaporated milk (very cold: put in freezer for 30 min or so)
Dissolve gelatin into the hot water. Add the lemon juice and then pour the lemon/gelatin mixture into the blender. Add cream cheese, sugar, and zest. Blend until smooth.
Add cold evaporated milk to a stand mixer with a wire beater (or use hand mixer). Beat until peaks form (usually 3-4 minutes). You can add a few teaspoons of lemon juice to make this stiffer. It should resemble whipped cream.
Gently fold the blender mixture into the whipped evaporated milk. Pour the combination onto cooled graham cracker crust and refrigerate for 2-3 hours (or as long as you need to).
11 graham crackers (or 1.25 cups of crumbs)
1/4 c butter, melted
Preheat oven to 375. Use food processor to crush crackers into crumbs, add butter. Press into 9x13 pan and bake for 5-7 minutes. Place hot pan in refrigerator to cool.
1 envelope unflavored gelatin (2.5 teaspoons)
1/2 c boiling water
1/2 c fresh-squeezed lemon juice (two lemons)
8 oz cream cheese (1 brick)
1 c sugar (or a little less)
lemon zest from two lemons (or 3-4 strips of zest using a peeler)
1 can evaporated milk (very cold: put in freezer for 30 min or so)
Dissolve gelatin into the hot water. Add the lemon juice and then pour the lemon/gelatin mixture into the blender. Add cream cheese, sugar, and zest. Blend until smooth.
Add cold evaporated milk to a stand mixer with a wire beater (or use hand mixer). Beat until peaks form (usually 3-4 minutes). You can add a few teaspoons of lemon juice to make this stiffer. It should resemble whipped cream.
Gently fold the blender mixture into the whipped evaporated milk. Pour the combination onto cooled graham cracker crust and refrigerate for 2-3 hours (or as long as you need to).
No comments:
Post a Comment