No Bake Lemon Cheesecake

"I grew up on a recipe very similar to this, and when I tried it - what memories! I did add 2 T. fresh squeezed lemon juice to the gelatin mix before it thickened. This is a recipe that I used to ..." See moremake as a kid. It's easy with a few tricks. To get the canned milk to whip up beautifully, put in the freezer until it's as cold as it can get before freezing. When it's cold you can shake the can and the milk inside will quickly froth up enough to stop sloshing. Use high speed with a good mixer, metal bowl that is previously chilled and a whisk attachment. I cheat and use a chilled plastic bowl and get soft foam that works well. But I used to get stiff peaks when I had a metal bowl. Be sure your canned milk isn't low fat. After beating the cream cheese mixture, throughly mix in the luke-warm to tepid gelatin mixture. THEN fold that into the whipped milk. I'm glad to find this recipe again. It's as good as I remember. My husband and son now love it, too. "

"I have been making this recipe for 30 years. I also add 2 TBSP of fresh lemon juice to the gelatin and hot water. I use a 13oz can of evaporated milk insread of 5oz. I put the evaporated milk into the..." See more refrigerator for a couple of hours before making the recipe. I also chill my bowl and beaters in the freezer. I always have stiff peaks. I gently fold the lemon and cream cheese mixture into the stiff evaporated milk. I put mine in a 9 x13 pan. I leave it in the frig overnight. I serve it in squares topped with extra grahmn cracker crumbs and topped with whip cream and a cherry."

"This was fabulous! After reading others' comments, I chilled the milk in the fridge for several hours, and the bowl and beaters for about 20 minutes, and used (accidentally) a 12 oz. can of evap. mi..." See morelk. My milk beat up to stiff peaks in a minute or two. I also used strawberry instead of lemon, and served with a few mashed strawberries on top. YUM, and so easy!"