Ingredients for Milnot Cheesecake
- Lemon Jell O Gelatin
- 1 teaspoon vanilla extract
- Boiling Water
- 1 1/2 cups graham cracker crumbs
- Milk
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup melted butter
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How to Make Milnot Cheesecake
- Dissolve 1 (3 ounce) package of Jell-O in 1/2 cup of boiling water.
- Let the Jell-O mixture cool completely to room temperature.
- In a large bowl, cream together 1 (8 ounce) package of cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Gently fold in the cooled Jell-O mixture until well combined.
- In a separate chilled bowl, whip 1 (13.4 ounce) can of chilled Milnot evaporated milk with chilled beaters until light and fluffy (this is crucial!).
- Gently fold the whipped Milnot into the Jell-O and cream cheese mixture.
- In a separate bowl, combine 1 1/2 cups of graham cracker crumbs with 1/4 cup melted butter. Press this mixture firmly into the bottom of a 9x13 inch baking pan.
- Pour the cheesecake filling over the graham cracker crust.
- Sprinkle the top with an additional 1/4 cup of graham cracker crumbs.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
88g
Fat
37g
Carbs
9g
