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Summertime Cheesecake

Contributed by: Joan

"It's very light and fluffy for a cheesecake, it's great after a big meal."


  • 1 tall can of Carnation milk
  • 1 package lemon Jell-O
  • 1 cup boiling water
  • 2 1/2 cups Graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup melted butter or margarine
  • 1 - 8 oz (250 g) package of cream cheese
  • 1/2 cup of sugar
  • teaspoons of vanilla


Put milk into a small mixing bowl, place in freezer until ice crystals form around the edge.

Dissolve Jell-o in boiling water, stirring until Jell-o is dissolved - cool to room temperature.

Put all of # 3 in a bowl and mix together. Press half of it into a greased 13x9x2 inch pan. Reserve remaining crumbs.

Beat icy evaporated milk on high speed until fluffy.

Beat cream cheese and white sugar in a large bowl until light and fluffy. Blend in cooled gelatin mixture and vanilla. Add whipped evaporated milk to cream cheese mixture. Beat at high speed for 2 minutes. Put on top of crumb mixture, spread evenly with remaining crumbs.


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