MILNOT CHEESECAKE

my grandma used to make this all the time. one of our family favorites... there are 2 other similar recipes on recipezaar, but they aren't quite the way i've grown up making it. be sure you are using Milnot Evaporated Filled Milk or something similar. I've tried many times to change the ingredient list on this recipe to reflect that it is an evaporated milk, not sweetened condensed milk, but food.com seems intent on making Milnot "sweetened condensed milk". There is no such thing. Use evaporated milk if you must substitute for the Milnot brand. (it seems this edit may possibly stick, but I wanted this note in here to lessen further confusion.) edited october 20th to emphasize cold beaters and milnot: as reviewer cinda lou pointed out, the cold beaters and milnot are very crucial to the recipe. don't skimp on that step! i put the beaters in the freezer for a few minutes and the milnot in the fridge for a couple hours before making the cheesecake.

Provided by gypsysoul

Time 20m

Yield 15 serving(s)

Number Of Ingredients 8

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Ingredients

3 ounces lemon Jell-O gelatin
1 teaspoon vanilla
1 cup boiling water
2 cups graham cracker crumbs
13 ounces milnot evaporated filled milk, chilled
8 ounces cream cheese
1 cup sugar
1/2 cup butter, melted

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.

*** Explore more Milnot Cheesecake Recipes »

Comment
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Keira Dotson

dotson93@hotmail.com

This cheesecake is a bit too dense for my taste, but it's still good.

Arhs Loco

arhsl@gmail.com

I would have liked this cheesecake more if the milnot flavor was stronger.

Mb Manik

m@yahoo.com

This cheesecake is a bit pricey to make, but it's worth it for a special occasion.

Lijan Siddiq

siddiq@yahoo.com

I love that this cheesecake is not too sweet. The milnot flavor is subtle and delicate.

Raiden

raiden@hotmail.com

This cheesecake is so easy to make, even for a beginner baker. The milnot filling is foolproof and the crust is just a few simple ingredients.

MD ramzan Khan

k_m82@yahoo.com

I've made this cheesecake several times now and it's always a hit. It's my go-to recipe for potlucks and parties.

Shahroz hashmi

shahroz-hashmi@aol.com

This cheesecake is perfect for a special occasion. It's rich and decadent, and the milnot flavor is divine.

Hakar Boy

boy-h52@hotmail.com

I would definitely make this cheesecake again. It was a big hit with my friends and family.

dominic obadha

d-o44@gmail.com

Overall, I thought this cheesecake was pretty good. It was easy to make and the milnot flavor was interesting.

Isaam Oullah

isaam-o@yahoo.com

This cheesecake was a disaster. The milnot filling curdled and the crust was burnt. I would not recommend this recipe.

Jessica Thompson

jessica_t@yahoo.com

I followed the recipe exactly, but my cheesecake didn't turn out as good as the picture. The milnot filling was lumpy and the crust was too crumbly.

Priscilla Cospelich

c39@gmail.com

This cheesecake was a bit too rich for my taste, but it was still good. I think I would have liked it better if I had used a different type of milk instead of milnot.

Karen Adrian

karen.adrian@hotmail.com

I'm not a fan of cheesecake, but I tried this recipe and it was actually really good. The milnot flavor was not overpowering and the cheesecake was not too sweet.

Saumu Hamis

h-s@gmail.com

I made this cheesecake for my family and they loved it! The crust was nice and crunchy, and the filling was creamy and smooth.

Noel Satchell

satchell_noel@gmail.com

I was hesitant to try this recipe because I'm not a big fan of milnot, but I was pleasantly surprised. The cheesecake was delicious and the milnot flavor was subtle.