8 step Cheesecake

by Grandma Mallory

1 lb Graham Crackers
½ cup Butter, softened
1 small package Lemon Jell-O
1 cup water, boiling
3 tbsp Lemon Juice
1 (8oz) package Philly Cream Cheese, softened
1 cup Granulated Sugar
1 tsp Pure Vanilla Extract
1 can Evaporated Milk, very cold

Crush crackers and mix well with butter. Use 2/3rds of this mixture to mold onto bottom and sides of a 13”x 9” pan. Dissolve Jell-O in boiling water, add lemon juice and refrigerate until chilled, 30 minutes to 1 hour. Cream together cream cheese, sugar and vanilla. Add chilled Jell-O mixture to the cream cheese mixture, and beat with hand mixer, on low setting, until well blended. In a separate bowl, beat cold evaporated milk until stiff peaks form. Slowly fold stiff milk into the cheese mixture. Pour into graham cracker crust, and sprinkle remaining 1/3 graham cracker mixture over top of filling. Refrigerate 2 or more hours to set mold.


Different variations: Try substituting Lemon Jell-O and Lemon Juice with Strawberry Jell-O and Strawberry Extract or Cherry Jell-O and Cherry Extract.