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Mom's Lemon Cheesecake Recipe
|Graham cracker crumbs||2 1⁄4 Cup (36 tbs)|
|Melted butter||1⁄2 Cup (8 tbs)|
|Lemon gelatin packet||3 Ounce (1 Package)|
|Hot water||1 Cup (16 tbs)|
|Canned evaporated milk||12 Ounce, chilled|
|Cream cheese||6 Ounce, softened|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Finely chopped pecans||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4006 Calories from Fat 2237
% Daily Value*
Total Fat 258 g396.7%
Saturated Fat 111 g554.8%
Trans Fat 0 g
Cholesterol 518 mg
Sodium 1665.8 mg69.4%
Total Carbohydrates 400 g133.4%
Dietary Fiber 11.1 g44.3%
Sugars 359.6 g
Protein 55 g110.6%
Vitamin A 114.3% Vitamin C 35.9%
Calcium 117.2% Iron 23.5%
*Based on a 2000 Calorie diet
Mix the gelatin mix and hot water and chill.
Whip the evaporated milk in a mixing bowl until stiff peaks form.
Cream the cream cheese with the 1 cup sugar and lemon juice in a mixing bowl until light and fluffy.
Add the gelatin mixture gradually, beating until smooth.
Fold in the whipped evaporated milk.
Stir in the pecans.
Pour slowly over the graham cracker layer.
Sprinkle with the remaining crumb mixture.
Chill, covered, for 8 to 10 hours.