Lemon Cheesecake
Rene Bowen
- 1 cup vanilla wafer crushed
- 1 8-oz pkg cream cheese
- 1 can Eagle brand milk
- 2 Tbs lemon rind from 3-4 lemons
- 7 Tbs lemon juice from real lemons
- 1/2 pint whipped cream
Press crumbs into 10" buttered pie pan.
Cream cheese. Add juice, rind and milk. Beat until creamy. Whip cream separately and fold into first mixture. Pour over crumbs. Refrigerate 24 hrs to set. Note: must use real lemons.