Light and Luscious Cheesecake
From recipediva 16 years ago
- - to make
- Serves 12
Growing up we moved out of Philly and into Burbia land. Woolworths was no longer around the corner and eventually closed. Malls became into existence. So did this little joint called Harvest house diner. Only thing I really loved and craved after shopping was this square cheesecake that jiggled with crumbs on the bottom. Read more Eventually that closed and I was never to have it again so I thought. But my search was on. One day it just came to me. I was living in Lancaster and in an Amish cookbook was this amazing recipe and it is better than what I had at Harvest house. Not an authentic cheesecake but refreshing light and yummy. You can almost eat the entire thing. You need to refrigerate the can milk. In the summer or whenever I just throw the cans in the refrigerator and forget about it and it is there when I need it ready to go. See less
Ingredients
- • 1 3 oz (84 grm). pkg. lemon gelatin shopping list
- • 1 cup (225 ml) boiling water shopping list
- • 1/3 cup (80 ml) lemon juice shopping list
- • 2/3 cup (150 ml) orange juice shopping list
- • pinch of salt shopping list
- • 1 13 oz (364 grm). can evaporated milk (refrigerated prior) shopping list
- • 1 cup (225 ml) sugar shopping list
- • 2 cups (475 ml) vanilla wafer crumbs shopping list
How to make it
- • Dissolve gelatin in boiling water.
- • Add juices and salt.
- • Chill until slightly thickened.
- • Whip evaporated milk until very stiff.
- • Gradually beat in sugar and gelatin mixture.
- • Pour over vanilla wafer crumbs in 8 inch x 12 inch dish.
- • Sprinkle with additional crumbs.
- • Chill thoroughly; cut into squared and serve.
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