Classic Woolworth Cheesecake

📝 Ingredients

For the Crust

• 2 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

For the Filling

• 1 cup boiling water
• 1 (3 oz / 85 g) box lemon Jell-O
• 1 cup granulated sugar
• 8 oz (225 g) cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 (12 oz / 355 ml) can evaporated milk, well chilled

For Topping (Optional)

• Whipped cream or Cool Whip
• Lemon zest or lemon slices (optional)

👩‍🍳 Instructions

1️⃣ Make the Crust

• In a bowl, mix graham cracker crumbs with melted butter until fully combined.
• Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.
• Chill in the refrigerator while preparing the filling.

2️⃣ Prepare the Gelatin

• In a large bowl, pour boiling water over the lemon Jell-O.
• Stir until completely dissolved.
• Add sugar and stir well.
• Let the mixture cool to room temperature (do not let it set).

3️⃣ Mix the Cream Cheese

• Beat the softened cream cheese until smooth.
• Add lemon juice and vanilla extract.
• Slowly mix in the cooled gelatin mixture until fully blended and smooth.

4️⃣ Whip the Evaporated Milk

• In a separate chilled bowl, beat the cold evaporated milk with a mixer until thick and fluffy (about 5–7 minutes).

5️⃣ Combine

• Gently fold the whipped evaporated milk into the cream cheese mixture until light and airy.

6️⃣ Chill

• Pour the filling into the prepared crust.
• Smooth the top.
• Refrigerate for at least 4 hours, or until fully set.

7️⃣ Serve

• Top with whipped cream and lemon zest if desired.
• Slice and enjoy chilled.

Classic Woolworth Cheesecake

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• Author: Shirley

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Ingredients

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📝 Ingredients

For the Crust

• • 2 ½ cups graham cracker crumbs

• • ½ cup unsalted butter, melted

For the Filling

• • 1 cup boiling water

• • 1 (3 oz / 85 g) box lemon Jell-O

• • 1 cup granulated sugar

• • 8 oz (225 g) cream cheese, softened

• • 1 tablespoon lemon juice

• • 1 teaspoon vanilla extract

• • 1 (12 oz / 355 ml) can evaporated milk, well chilled

For Topping (Optional)

• • Whipped cream or Cool Whip

• • Lemon zest or lemon slices (optional)

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Instructions

👩‍🍳 Instructions

1️⃣ Make the Crust

• In a bowl, mix graham cracker crumbs with melted butter until fully combined.
• Press firmly into the bottom and slightly up the sides of a 9-inch pie dish.
• Chill in the refrigerator while preparing the filling.

2️⃣ Prepare the Gelatin

• In a large bowl, pour boiling water over the lemon Jell-O.
• Stir until completely dissolved.
• Add sugar and stir well.
• Let the mixture cool to room temperature (do not let it set).

3️⃣ Mix the Cream Cheese

• Beat the softened cream cheese until smooth.
• Add lemon juice and vanilla extract.
• Slowly mix in the cooled gelatin mixture until fully blended and smooth.

4️⃣ Whip the Evaporated Milk

• In a separate chilled bowl, beat the cold evaporated milk with a mixer until thick and fluffy (about 5–7 minutes).

5️⃣ Combine

• Gently fold the whipped evaporated milk into the cream cheese mixture until light and airy.

6️⃣ Chill

• Pour the filling into the prepared crust.
• Smooth the top.
• Refrigerate for at least 4 hours, or until fully set.

7️⃣ Serve

• Top with whipped cream and lemon zest if desired.
• Slice and enjoy chilled.