Title: Mexican Cheesecake
Categories: Dessert Cheesecake
Yield: 8 Servings
| 1 1/2 | c | Graham cracker crumbs |
| 1/2 | c | Butter or margarine melted |
| 1 | | 14 oz can condensed milk |
| | | Grated rind of 2 lemons |
| 1/4 | c | Lemon juice |
| 3 | | Eggs |
| 1 | | 8 oz cream cheese, room tem |
| 3 | | Oranges |
| 1 | pk | 3 oz orange gelatin |
| 1 | c | Hot water |
| 1/2 | c | Orange juice |
Combine crumbs and butter and press into 9 inch deep pie plate. Make
filling: In blender mix milk, lemon rind, lemon juice. Add eggs and cream
cheese and blend well. Pour into crust. bake 375 for 30 minutes and
cool.Peel orange and cut into slices. arrange in circular pattern over
cheesecake. Dissolve gelatin in hot water. add orange juice. Refrigerate
until slightly thickened. Pour on top of cheesecake and chill several hours
before serving.