While brothers DREW, WILL, and SETH HELTSLEY currently live in California, they were born and raised in Tullahoma, Tennessee. They share that for every birthday growing up, their entire family would gather around Memaw JANICE COFFMAN EATON’S table in Tullahoma, for a group meal. Through the years, Memaw’s cheesecake has been one of the requested birthday treats to end those family dinners with. This light, fluffy, lemony goodness is more like a pudding than a traditional dense New York cheesecake. The recipe Memaw uses is from the boys’ great-grandmother (Grandma Eaton), Janice’s mother-in-law.
CHEESECAKE:
1 (3 ounce) box lemon gelatin
1 cup hot water
1 (8 ounce) package cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 (12 ounce) can evaporated milk, chilled
TOPPING:
22 graham crackers, crushed
½ cup (1 stick) butter, softened
2 heaping tablespoons powdered sugar
1 TO MAKE THE CHEESECAKE, in a large bowl dissolve the gelatin in hot water and cool.
2 In a medium bowl use a hand mixer to beat together the cream cheese, sugar, and vanilla. Add to the gelatin mixture and mix together well.
3 In a separate medium bowl use a hand mixer to beat the evaporated milk until stiff. Add the whipped milk to the gelatin mixture. Spread into a 9 × 13-inch pan.
4 TO MAKE THE TOPPING, in a medium bowl mix together the graham crackers, butter, and powdered sugar. Spread over the cheesecake. Cover and chill in the refrigerator for 2 hours or until ready to serve.
MAKES 12 TO 14 SERVINGS.