Wednesday, February 10, 2010

Lemon Cream Cheese Cake

I was looking through some of my old recipes and came across one I had not made in years. It was always such a favorite of mine, so I decided I better put it on here so I can find it the next time I want to make it...perfect for a hot summer night.

Lemon Cream Cheese Cake

Combine 30 crushed graham crackers, 1 TBSP sugar and 1 stick of melted margerine( or 1/2 cup butter) and press 3/4 this mixture on the bottom of a cake pan 9 x 13. Save the rest for topping on the cake.

Lemon Filling
1 package (3 ounce Lemon gelatin dissolved in one cup of boiling water and cooled.)
I put in the the refrigerator and let it get almost to a soupy want it good and cold, but not quite set.
1 tall can of evaporated milk..I usually use Carnation. You want to put this in the freezer, but do not freeze it...let it get ice cold, chill thoroughly.
1 cup sugar
1 teaspoon vanilla
1 package 8 ounce Cream Cheese..let it set at room temp. so it will be nice and soft to use.
Beat the cold canned milk at high speed in a large bowl until it is thick and looks like whipped cream.
Beat the cooled Lemon gelatin until it is foamy, add to the whipped milk, beating constantly,. Add sugar, vanilla and cream cheese in small portions, continue to whip in mixer.When well blended, whip about three minutes more, and pour on top of the crumb mixture in the pan. Sprinkle with remaining crumbs, and refrigerate at least four hours or overnight. This is so lucious and creamy...a wonderful dessert.

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