Monday, January 25, 2010

Cheryl's Cheesecake Recipe ....

... that isn't really cheesecake, but it's a family favorite. When Brian's mom first saw it, she called it Lemon Fluff, that really is a better name for it. I'm guessing it's from the 1960's just by the fact that's how long we have been eating it. Cheryl always made it when she lived at home, then at 20 she eloped and I've been making it ever since. Every Thanksgiving Renee calls for the recipe, and Georgia just asked for it the other day.

So this post is for my sisters!

Cheryl's Cheesecake
Mix 2 cups of water and 2 little lemon jello, and cook till it reaches a boil. Cheryl use to put the the pan in the fridge till she needed it, I just put it in the very cold sunroom.

While your jello is cooling, make your crust.
4 cups crushed graham crackers
2 sticks melted butter
2 tsp. vanilla

Melt butter, add vanilla and graham crackers
(I usually add just a bit of sugar and cinnamon)

Grease pans and press graham crackers into bottom and about an inch or more up the sides. Save a bit of the graham crackers to put on top.I can make an 9x13 and a 8 in. with this recipe. Also have made some very tall 9 in round, with the pre-made crust from Keebler.

When your crust is all set in the pans.
2- 8 oz. room tempeture cream cheese
2 cups of sugar
2 cans (not the tiny ones, reg. size) evaporated milk or Milnot.

When you have that all mixed slowly add the jello mixture. Then pour into prepared crust, sprinkle with a bit of graham cracker on top and put in fridge till set.
(I looks like this, whoever made this one, I got the pic off the internets, she didnt put enough butter in her crust so it crumbled when she went to cut it.)

Thats it!



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