No-bake Lemon Cheesecake

There is no conflict between the gratification of desire and the enhancement of man’s pleasure, on the one hand, and fulfillment of God’s command on the other… The tension that often exists within us between a sense of duty and wholehearted spontaneity is a tension that arises from sin and a disobedient will. No such tension would have invaded the heart of unfallen man. And the operations of saving grace are directed to the end of removing the tension so that there may be, as there was with man at the beginning, the perfect complementation of duty and pleasure, of commandment and love.

John Murray

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cheese cake, Desserts, Lemon	1	Servings

INGREDIENTS

1	c	Cornflakes or graham cracker
		crumbs
2	T	Sugar
1/2	t	Cinnamon
1/3	c	Melted margain
1		Cream cheese, softened
1		Sweetened condensed milk*
1/3	c	Lemon juice
1	t	Vanilla

INSTRUCTIONS

Mix together crumbs, sugar, and cinnamon add margarine and blend. Set
aside 2 tablespoons of mixture. Line bottom of 9-inch pan wih crumbs.
Refrigerate. Beat cheese until fluffy, blend in milk, blend in lemon
juice and vanilla. Pour into chilled crust. Sprinkle with set aside
crumbs. Regrigerate at least 3 hours before serving. May be doubled
and put in 9x13-inch pan. You can make the sweetened condensed milk.  I
make the milk in the blender and add the cream cheese, lemon juice  and
vanilla to the milk in the blender. Posted by Ethel Snyder
<essie49@juno.com> Date: August 12, 1997  Recipe by: Unknown Posted to
MC-Recipe Digest V1 #737 by  essie49@juno.com (Ethel R Snyder) on Aug
12, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 131 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 1.6mg Potassium: 96.1mg Carbohydrates: 32.4g Fiber: <1g Sugar: 27.8g Protein: <1g