No Bake Whipped Raspberry or Lemon Cheesecake Flashback Friday

Today on Flashback Friday I'm revisiting a recipe I originally posted August 3, 2009. The photo I used for the original post was a lemon flavoured version of this recipe. If some of you are looking for that recipe, don't fret....this is the exact recipe, only instead of using lemon jello, I used raspberry jello. In the original recipe I showed it made in a 9x13 pan, and here I've used a 10" spring form pan.

I always enjoyed the meals we had at my parents place. My Mom was a great cook and I can not remember a time when we didn't have dessert. This was one that she made often. It was served with fresh berries in season or fruit she had frozen. It is very light and frothy, making it a perfect dessert after a heavy meal.

Crust:

• 1/2 cup butter, melted
• 1/8 cup sugar
• 2 cups graham crumbs

1. Melt butter.
2. Place sugar and crumbs into the pan of your choice and stir with a fork. Pour melted butter over crumb mixture. Stir together and press buttered crumb mixture over the bottom of the pan. 
3. Bake in 325º oven for 5 minutes. Cool while making the cheesecake mixture.

Cheesecake mixture:

• 1 370 ml can evaporated milk, chilled at least 1 hour
• 1 small package Jell-O (raspberry or lemon flavour)
• 1 cup boiling water
• 1 cup white sugar
• 1 8oz package cream cheese, room temperature
• 2 tsp vanilla extract (if using lemon jello I also add 1/4 tsp lemon extract)

1. Whip chilled milk until thick and frothy.
2. Dissolve Jell-O powder in boiling water. Cool, but do not let it set.
3. Beat together sugar, cream cheese and extract.
4. Combine the three mixtures and beat well.
5. Pour over cooled crust. Cover and place in refrigerator to set. (several hours or overnight)

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