Cheese Cake - Barbara Bryant

Have you ever had the boxed Jello Cheesecake mixes?  This recipe is the scratch version of it.  It is good, but it does not have the cheesecake creamy texture.  It is more like lemon pie texture.  It also has quite a strong lemon flavor.  I liked it but it is not "cheesecake" to me.  I put some raspberry jam on top for the topping.  Don't, the flavors do not mix.  Strawberry is good though.  There are a few things in the recipe that are not clearly written.  I wrote them in this version of the instructions.
1. You need to stir the jello and water until jello dissolves.
2. Evaporated milk us to come in 6 oz. (short can) 3. The graham crackers means a graham cracker crust.                                       or 11 or 12 oz. (tall can).


Cheese Cake - Barbara Bryant

1  pkg. Lemon Jello                                              1  C. Sugar
3/4  C. Boiling Water                                           1  lg. pkg. Cream Cheese (warmed)
1/4  C. Lemon Juice                                             1  lg. Can Evaporate Milk (well chilled)
Rind of 1 Lemon                                                  Graham Cracker Crust

Mix jello and boiling water until jello is dissolved.  Set aside to cool.  Add lemon juice and rind.  Cream cream cheese and sugar.  Fold jello and cream mixtures together.  Whip milk, fold cheese and jello mixture into milk.  Pour into cracker crust.  Refrigerate until firm.