Mom’s Lemon Chiffon Cheesecake

Submitted by Sally McCarl

Mom's Lemon Chiffon Cheesecake


  • 1 pkg. (8 oz.) cream cheese
  • 1 cup sugar
  • 1 pkg. lemon jello
  • 1 cup water
  • 1 can evaporated milk
  • 1 pkg. graham crackers
  • 1 stick butter


  • Empty can of evaporated milk into a large mixing bowl and put in the freezer to chill. Melt butter in skillet. Crush graham crackers with a rolling pin and add to melted butter. Sprinkle 1/2 of graham cracker mixture in a 9x13 pan. Set aside. Boil water. Add jello mix to boiling water and stir until dissolved. Set in refrigerator to cool. In a small mixing bowl, mix cream cheese and sugar. Set aside. Check jello mixture. Right before it thickens, fold it into the cream cheese mixture. Take evaporated milk out of freezer. Mix milk on high speed until it peaks. Take jello and cream cheese mixture and fold in evaporated milk. Pour into 9x13 pan and sprinkle remaining graham cracker crumbs on top. Refrigerate.