Fluffy Milnot Cheesecake Recipes

MILNOT CHEESECAKE

Steps:

• dissolve jello in water; cool.
• cream sugar, vanilla, and cream cheese.
• add jello; mix well.
• whip milnot with cold beaters until fluffy.
• fold milnot into jello mixture.
• add butter to graham cracker crumbs and pack into a 9x13 pan.
• add filling to crust.
• sprinkle with more graham cracker crumbs.
• keep refrigerated.

FLUFFY MILNOT CHEESECAKE

Steps:

• CRUST: Mix graham crackers and melted butter together.
• Reserve 1/2 cup and set aside,then press the rest into 13 X 9" cake pan.
• Bake at 350 for 8- 10 minutes and cool.
• Dissolve 2 pkgs jello in water and set aside to cool.
• Beat together cream cheese and sugar and set aside.
• Whip chilled milnot and sugar together until stiff.
• (Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly.
• Add all to whipped milnot and beat until well mixed.
• Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.

MILNOT CHEESECAKE

Steps:

• Dissolve jello in boiling pineapple juice and water to equal 1 cup.
• Chill until slightly thickened.
• Cream together cheese, sugar and vanilla.
• Add jello and blend well.
• Fold in stiffly whipped Milnot.
• Add crushed pineapple and mix well.
• Mix graham crackers and melted butter together.
• Pack 2/3 of mixture on bottom and sides of 9x13 cake pan.
• Add filling and sprinkle with remaining crumbs.
• Chill several hours or overnight.

FLUFFY CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter the cake pan.
• Mix crust ingredients together and pat into pan.
• In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
• In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
• Fold egg whites gently into cheesecake mixture and pour into cake pan.
• Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
• Remove and let cool to room temperature. Cut and serve.

NO BAKE - LIGHT AND FLUFFY CHEESECAKE

Steps:

• 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
• 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
• 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings

LIGHT AND AIRY CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
• Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.