I’m sharing one of my favorites that’s well-sampled for this week’s Family Recipe Friday. Here’s my Lemon Cheesecake recipe that I’ve made many times for holidays and other types of gatherings. Of course, lemon anything is good. In fact, I’ve been known to go a little extra on the lemon juice for this one. Notice that you need to chill the Milnot. So that’s what you want to do before starting to mix up the other ingredients. And, of course, be sure to have the ingredients on hand for the graham cracker crust. Or you could just go the easier route and buy a couple of pre-made crusts. This recipe fits into a 9x12 baking dish when you make your own crust. Sometimes I have used two premade pie crusts, but I think it’s better as one large dish that you can cut into squares of various sizes.
I’m getting an urge now. Have to make another Lemon Cheesecake soon! Thanks for the contributions from family and friends for this series. I have them saved and ready to appear as a featured recipe. And I am looking for more. Who has that old German recipe for coffee cake??!!
If you would like to see those already posted click on Family Recipe Friday. Glad to have you visiting on Indiana Ties!
copyright 2013, Nancy Hurley
This sounds great...I love anything lemon. The first time I've heard of milnot, though!
ReplyDeleteHi Heather, Another lemon-anything lover!! Yes, I found in traveling in the southwest that Milnot isn't common everywhere in the country. I believe that sweetened condensed milk is a substitute, although not exactly the same. Thanks for your comment.
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