Let cool until it starts to thicken, about 30 minutes.
Beat cream cheese, sugar and lemon juice on low until smooth.
Add thickened gelatin; beat until well blended.
In another bowl, beat chilled evaporated milk until fluffy.
Add cream cheese mixture and blend well with a rubber spatula.
Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
Spoon the filling into pan gently, spreading evenly with a spoon.
Top with more crushed graham crackers, cover, and chill overnight.
Cut in squares to serve.
Use lemon Jello. It’s how they did it at Woolworths and making it any other way just won’t be the same.
The evaporated milk needs to be really cold to whip up properly.
Use room temperature cream cheese.
Don’t whip the filling! Mix everything in on low speed or fold in by hand.
Freeze the graham cracker crumbs in the bottom of the dish before adding the filling.
Chill overnight and don’t hurry the chilling process.
The cheesecake should be shiny and firm to the touch when you’re ready to serve.
You can freeze the cheesecake for later once it’s chilled overnight and set. Wrap the whole pan in plastic wrap then aluminum foil and freeze for up to 3 months. Let thaw overnight in the refrigerator before serving.
Alternate Crumb CrustI remember this cheesecake as having just a crumbly graham cracker crust but someone I was talking to the other day swears that it was a firm graham cracker crust.If you'd like the firm graham cracker crust then follow these directions:Mix 3 cups graham cracker crumbs with 3/4 cup powdered sugar and 8 tablespoons melted butter. Press into the bottom of the 13x9 inch pan and freeze before filling with the lemon cheesecake.