Frozen Lemon Cheesecake with Raspberry Sauce
This is the perfect summer dessert. It’s like eating ice cream. I like to serve it with fresh blueberries picked from my yard. I make a blueberry sauce to spoon over the top, then sprinkle fresh blueberries over all.
By Pat Savoie, originally by Dolores Borel
1 sleeve graham crackers (Put in ziplock bag and crushed with rolling pin)
1/4 cup butter — melted
1 can evaporated milk — chilled
8 ounces cream cheese — softened
1 cup sugar
1 teaspoon vanilla
1 package lemon jello
1 cup hot water
Blueberry sauce:
1 pint fresh or frozen blueberries
1/2 cup water
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons cold water
Combine graham cracker crumbs and melted butter in the bottom of a 9 x 13 dish. Pat down with a fork. Bake @300 8-10 min. Cool .
Dissolve jello in boiling water. Cool. Whip chilled evaporated milk until stiff in a chilled bowl (I have a metal bowl that I put ice cubes in and stir them around, then pour them out) Cream cream cheese, sugar and vanilla in a separate bowl. Gradually fold cooled jello and cream cheese mixture into whipped milk being careful not to deflate too much. Pour over crust. Sprinkle graham cracker crumbs on top. Freeze overnight. Serve plain or with fruit.
In a medium saucepan over medium-high heat bring blueberries, water, sugar, and lemon juice to a boil. If using fresh blueberries reduce heat and simmer 1-2 minutes or until berries soften. If using frozen berries, there is no need to simmer.
In a small bowl, combine cornstarch and water. Add to blueberry mixture and cook over low heat 1-2 minutes more, stirring until thick and smooth. Cool.
Fresh blueberry sauce can be used with any cheesecake recipe.
Savoie Secrets: It's a Family Recipe 
I love this cheesecake, especially because the evaporated milk whips up just like whipping cream without the added fat. When Mom and Dad’s blueberries are not in season, I turn to the freezer. Here’s my recipe for raspberry sauce.
by Elizabeth Savoie Dronet
Raspberry Sauce:
Heat 1 bag frozen raspberries (about 3 cups) over medium heat until juices release. Press berries through a fine mesh sieve and discard seeds. Return juice to the pot. Add 1 tsp cornstarch dissolved in a little water or lemon juice and 1/3 cup sugar. Bring to a boil. Cool and serve over the cheesecake. Store in the fridge.