PHIL'S SUMMER CHEESECAKE
Since the band conditions absolutely suck during the summer
months and the code vs. no code argument is getting a bit tired,
how about some cheesecake? If your wives or significant others
like to bake, but don't want to light the oven on these hot,
muggy days, they may be interested in this recipe. (I experiment
with more than just radios!)
Since I live alone and rarely dine out, I do a lot of my own cooking.
(That's how I became big enough to have my own ZIP code!) I had a hankering for
cheesecake and decided to do some experimenting, creating a nice, creamy
cheesecake that does not require any baking. There is no air conditioning in
my house, so I rarely light my oven during July and August. Here's the
recipe. Let me know what you think.
PHIL'S SUMMER CHEESECAKE:
1 can evaporated milk (12 oz.)
2/3 cup sugar
1 teaspoon vanilla extract
1 pound cream cheese
2 small boxes of instant vanilla pudding mix (NOT the kind that requires
1 graham cracker pie crust
Pour the evaporated milk into a large mixing bowl. Add sugar,
extract, and cream cheese. Using an electric mixer, mix at low speed until
the blocks of cream cheese are broken up, then gradually increase the speed
until the mixture becomes homogeneous and creamy. Add the pudding mix and
mix thoroughly. Pour the mixture into the pie crust and allow the cheesecake
to set in the refrigerator overnight.
While the cheesecake will not be quite as firm as the famous
a New York bakery, it will have a nice, creamy texture. If you really want a
rich cheesecake, substitute heavy cream for part of the evaporated milk.