Refrigerator Cheesecake

A classic no-bake refrigerator cheesecake with a bright lemon flavor. This vintage recipe uses a unique method of whipping ice-cold evaporated milk and lemon gelatin to create a light, fluffy, and firm filling on a graham cracker crust.

Author

Unknown

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Recipe

Crust

Measurements	Ingredients
2 Cups	Crushed Graham Crackers (from ~20 squares)
¼ Cup	Butter, melted

Filling

Measurements	Ingredients
1 large can (12 oz)	Evaporated Milk, ice cold
1 pkg (3 oz)	Lemon Gelatin
½ Cup	Boiling Water
½ Cup	Lemon Juice
¼ tsp	Grated Lemon Rind
¾ Cup	Sugar
½ tsp	Salt
1 (8-oz) pkg	Cream Cheese, softened

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Instructions

1. Prepare for Whipping: Place the can of evaporated milk in the freezer for at least 30-60 minutes, until ice crystals begin to form around the edges. Place your large mixing bowl and beaters in the freezer as well.
2. Make the Crust: In a medium bowl, combine the crushed graham crackers with the melted butter. Press the mixture firmly onto the bottom of a 9-inch pie plate or springform pan. Chill the crust in the refrigerator while you make the filling.
3. Dissolve Gelatin: In a small bowl, pour the boiling water over the lemon gelatin powder. Stir until the gelatin is completely dissolved, then set it aside to cool completely to room temperature.
4. Whip the Milk: Pour the ice-cold evaporated milk into your chilled mixing bowl. Beat with an electric mixer on high speed until thick and stiff, like whipped cream.
5. Add the lemon juice and grated lemon rind and continue beating on high speed until very stiff peaks form.
6. Combine Filling: Add the sugar, salt, and softened cream cheese to the whipped milk mixture. Beat on medium speed until everything is well-blended and smooth.
7. Gently fold the cooled, dissolved gelatin mixture into the cream cheese mixture until fully incorporated.
8. Chill: Pour the cheesecake filling into the prepared graham cracker crust. Refrigerate for at least 4 hours, or preferably overnight, until completely firm.

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