What’s For Dinner?
Lemon 'Chiffon’ Cheesecake
(First star is lowest, fourth star is highest)
Barbara Reinhardt of Buford wrote in to the AJC column the Food Goddess: "'I am originally from St. Louis. The bakeries there had a chiffon cheesecake that was very light and airy, not like the traditional cream cheese variety. Could you in your infinite wisdom find a recipe for St. Louis-style chiffon cheesecake for me?"
Ms. Reinhardt was gracious enough to contact the goddess after Food & Drink published the recipe for her. (See recipe link below to this recipe.) She writes, “Thank you for the 'fluffy cheesecake’ recipe. I made it and it was mighty good ... I served it with a raspberry sauce and plan to try adding lemon zest next time.”
The initial recipe to which Ms. Reinhardt refers was quite tasty but labor-intensive and also raised a concern about using uncooked eggs.
Ann Schoenberg of Dunwoody sent in this much shorter recipe. “I saw the original request and your follow-up and thought you might be interested in a version my Midwestern mother, Jeanette Kitrick Hoffman, and I made for many years.” Since Ms. Reinhardt is looking for a lemon variety, the goddess hopes she gives this version a try.
Hands on time: 25 minutes Total time: 5 hours Serves: 12
For the crust:
1 1/3 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
For the filling:
1 (3-ounce) package lemon Jell-O
1 cup boiling water
3 tablespoons lemon juice
1 (8-ounce) package cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 (12-ounce) can evaporated milk, chilled
To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don’t forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.
See related link below for Fluffy Cheesecake