Woolworth Cheesecake recipe
This dessert is a no-bake masterpiece featuring a graham cracker crust, a creamy lemon gelatin filling, and a light whipped topping. Its balanced sweetness and tangy notes make it a crowd-pleaser.
Equipment
- Mixing Bowls
- Electric mixer or whisk
- 9x13-inch baking dish or springform pan
- Spatula
- Measuring Cups and Spoons
- Food processor (for crushing graham crackers)
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling
- 1 cup lemon gelatin (3 oz)
- 1 cup boiling water cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can evaporated milk, chilled
- Juice of 1 lemon
Instructions
Step 1: Crafting the Perfect Graham Cracker Crust
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl.
- Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of your baking dish.
Step 2: Preparing the Lemon Gelatin Base
- Dissolve the lemon gelatin in boiling water.
- Stir until completely dissolved and set aside to cool to room temperature.
Step 3: Whipping Up the Filling
- In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Gradually add the cooled gelatin mixture and lemon juice, blending thoroughly.
- Whip the chilled evaporated milk until it forms soft peaks, then fold it into the cream cheese mixture.
Step 4: Assembling the Cheesecake
- Pour the filling over the prepared crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
Notes
- Ensure the evaporated milk is well-chilled for optimal whipping.
- Use fresh lemon juice for the best flavor.
- Allow the gelatin to cool completely before adding it to the cream cheese mixture to prevent curdling.