Light Lemon Cheesecake

Mmmm. Growing up, I remember my Dad always requesting cheesecake for dessert. I've grown to love it almost as much as he does. After trying multiple cheesecakes I've decided this recipe is in my top five. Now stop there. If you like your cheesecake stiff and a little more sturdy (think density) this is probably not the recipe for you. The texture of this one is really light and airy. There's a hint of lemon (of course!) which is divine.

Recipe: Mrs. Evans, Wellsville UT

Adapted: Camille

Cream together and set aside 1½ - 8 oz. pkgs. cream cheese and 1 c. sugar.

Dissolve and refrigerate 1 small pkg. of lemon jello in 1 c. boiling water.

Crush 2 pkgs. of graham crackers. Add ¼ c. sugar and one cube melted butter or margarine. Mix and reserve ½ c. of crumbs. Press remaining in a 9 x 13 pan.

Whip until thick 1 – 12 oz. can chilled evaporated milk.

Add 2 Tbs. lemon juice.

Fold in cream cheese mixture and jello (slightly thickened).

Pour over cracker crumbs. Sprinkle top with reserved ½ c. cracker crumbs.

Chill at least 4 hours (overnight is better).

Can be served alone, but is delicious with fresh fruit and/or caramel sauce.

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