Creamy Milnot Lemon Cheesecake
This creamy Milnot Lemon Cheesecake is a cherished family classic that my grandma often made for special occasions. Its light and fluffy texture, combined with the refreshing tang of lemon, makes it a delightful dessert that appeals to both young and old alike. The recipe calls for Milnot Evaporated Filled Milk, ensuring a smooth consistency without the added sweetness of condensed milk. A buttery graham cracker crust provides just the right amount of crunch. Serve chilled for a refreshing treat that brings back fond memories!
N/A
Servings
300
Calories
8
Ingredients
Ingredients
Lemon Jell-O gelatin
3 ounces (dry)
Vanilla extract
1 teaspoon (liquid)
Boiling water
1 cup (hot)
Graham cracker crumbs
2 cups (dry)
Milnot evaporated filled milk
13 ounces (chilled)
Cream cheese
8 ounces (softened)
Granulated sugar
1 cup (dry)
Butter
1/2 cup (melted)
Instructions
1
In a medium bowl, dissolve the lemon Jell-O gelatin in the boiling water. Stir until fully dissolved and let it cool to room temperature.
2
In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
3
Once the Jell-O mixture has cooled, add it to the cream cheese mixture and blend until well combined.
4
Make sure your beaters are chilled! Using very cold beaters, whip the chilled Milnot evaporated milk until it becomes fluffy and forms soft peaks.
5
Fold the whipped Milnot gently into the Jell-O mixture until fully incorporated.
6
In a separate bowl, combine the melted butter with the graham cracker crumbs, mixing until the crumbs are thoroughly coated. Pack the mixture firmly into the bottom of a 9x13 inch pan to create an even crust.
7
Pour the cheesecake filling over the graham cracker crust, smoothing it out evenly. Sprinkle some additional graham cracker crumbs on top for added texture and garnish.
8
Cover and refrigerate for at least 4 hours, or until set. For best results, refrigerate overnight before serving.
Nutrition Information
16g
Fat
37g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Milnot Lemon Cheesecake?
It is a light and fluffy no-bake dessert featuring a tangy lemon flavor and a buttery graham cracker crust, often served as a chilled treat.
What is the key ingredient that gives this cheesecake its unique texture?
Milnot Evaporated Filled Milk is the key ingredient, ensuring a smooth and fluffy consistency without the excessive sweetness of condensed milk.
How many ingredients do I need?
The recipe requires 8 ingredients: lemon Jell-O, vanilla extract, boiling water, graham cracker crumbs, Milnot, cream cheese, granulated sugar, and butter.
Is this a no-bake dessert?
Yes, this recipe is a no-bake dessert, although the Jell-O needs to be dissolved in boiling water and the mixture needs time to set in the refrigerator.
What size pan is recommended for this recipe?
A 9x13 inch pan is recommended for preparing this cheesecake.
How long does the cheesecake need to refrigerate?
It should be refrigerated for at least 4 hours, though refrigerating it overnight provides the best results.
Why is it important to chill the beaters?
Chilling the beaters helps the chilled Milnot whip up properly to form soft peaks, creating the necessary volume for the filling.
How do I make the graham cracker crust?
Combine 2 cups of graham cracker crumbs with 1/2 cup of melted butter and press the mixture firmly into the bottom of the 9x13 inch pan.
Can I use regular evaporated milk instead of Milnot?
The recipe specifically calls for Milnot Evaporated Filled Milk to achieve the traditional flavor and consistency of this family classic.
How much sugar is in this recipe?
The recipe calls for 1 cup of granulated sugar.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 16 grams of fat per serving.
What is the carbohydrate content?
Each serving has 37 grams of carbohydrates.
Does this recipe contain protein?
Yes, each serving provides 4 grams of protein.
How much cream cheese is required?
You will need 8 ounces of softened cream cheese.
What flavor of Jell-O is used?
The recipe uses a 3-ounce package of Lemon Jell-O gelatin.
How much boiling water is used for the gelatin?
The gelatin should be dissolved in 1 cup of boiling water.
Should the Jell-O mixture be hot when added to the cream cheese?
No, the Jell-O mixture should be allowed to cool to room temperature before being added to the cream cheese mixture.
How much vanilla extract is needed?
The recipe requires 1 teaspoon of vanilla extract.
What is the preparation method for the Milnot?
The Milnot should be chilled first, then whipped with cold beaters until it becomes fluffy and forms soft peaks.
How do I incorporate the whipped Milnot?
The whipped Milnot should be folded gently into the Jell-O and cream cheese mixture until fully incorporated.
Can I add toppings to the cheesecake?
Yes, you can sprinkle additional graham cracker crumbs on top of the filling for added texture and garnish.
How many ounces of Milnot are needed?
The recipe calls for 13 ounces of Milnot evaporated filled milk.
What is the total amount of graham cracker crumbs used?
A total of 2 cups of graham cracker crumbs are used for the crust and the optional garnish.
Is the butter melted before mixing the crust?
Yes, the 1/2 cup of butter should be melted before combining it with the graham cracker crumbs.
Is the cream cheese beaten alone first?
The cream cheese is beaten together with the sugar and vanilla extract until smooth and creamy.
What is the texture of this cheesecake?
The texture is described as light, fluffy, and smooth.
Is this recipe suitable for special occasions?
Yes, this is a cherished family classic that the author's grandma often made for special occasions.
How should the cheesecake be served?
It should be served chilled for a refreshing treat.
Can I substitute the lemon Jell-O?
While the recipe specifies lemon for the traditional flavor, the same method could theoretically be used with other gelatin flavors.