Each week, we’ll share a favorite from the Denver Post vault. This week, legendary food editor Helen Dollaghan’s 1972 recipe for No-Bake Cheesecake (a slight misnomer, as the crust is baked)still delicious after all these years.
No-Bake Cheesecake
Recipe from The Denver Post, Sept. 17, 1972. Serves nine.
Ingredients
CRUMB CRUST
16 single graham crackers, finely crushed
3 tablespoons melted butter or margarine
2 tablespoons sugar
FILLING
1 can (13 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
Raspberries, strawberries or other (fresh or frozen) fruit of your choice, sweetened to taste
Directions
Crust: Combine all ingredients, mixing well. Pat mixture evenly on bottom of square pan (8 or 9 inch size). Bake in oven preheated to 375 degrees until lightly brown. Chill.
Filling: Put evaporated milk in shallow pan, and freeze until ice crystals form around the edges. Dissolve gelatin in boiling water. Chill until slightly thickened. Beat gelatin until foamy with electric mixer on medium speed. Add evaporated milk. Beat until very fluffy. Cut cheese in small pieces and gradually add to gelatin mixture. Beat until smooth. Add sugar and vanilla. Beat until sugar dissolves. Pour filling onto crust. Refrigerate until firm. Cut in squares. Top with raspberries or other fruit.
