Fluffy Milnot Cheesecake
My grandmother always made this wonderfully light and airy cheesecake and it requires no baking other than the graham cracker crust. I'm always asked for the recipe and even those that don't care for cheesecake love this. You can cut this recipe in half very easily, although I use a smaller pan so it fills the cake pan to the top.
- Ready In:
- 2 (3 ounce) packages lemon Jell-O gelatin
- 2 cups boiling water
- 4 (8 ounce) packages cream cheese
- 1 1⁄2 cups sugar
- 2 (12 ounce) cans Milnot Condensed Milk, chilled
- 2 1⁄2 cups crushed graham crackers
- 2⁄3 cup butter or 2/3 cup margarine (melted)
- CRUST: Mix graham crackers and melted butter together.
- Reserve 1/2 cup and set aside,then press the rest into 13 X 9" cake pan.
- Bake at 350 for 8- 10 minutes and cool.
- Dissolve 2 pkgs jello in water and set aside to cool.
- Beat together cream cheese and sugar and set aside.
- Whip chilled milnot and sugar together until stiff.
- (Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly.
- Add all to whipped milnot and beat until well mixed.
- Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.
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Milnot is special. It isn't just evaporated milk. I've made the cheesecake for years. It is light and fluffy. However, if you try to make it now you will be disappointed. When I made it the last 2 times I couldn't get it to whip, even after having everything cold. The taste was the same but it was only half as fluffy. Yesterday I called the company and asked if they had changed the ingredients. She said yes! The government regulations had made them change the soy liquid to palm oil to eliminate the transfat so it will no longer whip. There is nothing you can do about it.Replies 1