Classic Woolworth Lemon Cheesecake (Print)
Creamy Woolworth lemon cheesecake with graham cracker crust.
# Ingredients:
→ Crust
01 -
2½ cups crushed graham crackers
02 -
½ cup (1 stick) unsalted butter, melted
03 -
½ cup granulated sugar
→ Filling
04 -
3 ounces Lemon Jell-O mix
05 -
1 cup boiling water
06 -
12 ounces evaporated milk, chilled
07 -
1½ cups granulated sugar
08 -
16 ounces cream cheese, softened
09 -
2 tablespoons fresh lemon juice
→ Topping
10 -
Crushed graham crackers for garnish
# Directions:
01 -
Combine the crushed graham crackers, melted butter, and granulated sugar in a bowl. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Set aside.
02 -
Dissolve the Lemon Jell-O mix in 1 cup of boiling water. Stir until fully dissolved, then let it cool slightly at room temperature.
03 -
Pour the chilled evaporated milk into a large mixing bowl. Using a hand or stand mixer, whip the evaporated milk on high speed until it becomes light, fluffy, and doubles in volume. Set aside.
04 -
In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Gradually add the cooled Lemon Jell-O mixture and fresh lemon juice to the cream cheese mixture, beating until fully combined.
05 -
Gently fold the whipped evaporated milk into the cream cheese mixture. Use a spatula to fold until the mixture is fully combined and has a light, mousse-like texture.
06 -
Pour the filling over the prepared graham cracker crust, spreading it evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight until set.
07 -
Before serving, sprinkle the top with additional crushed graham crackers. Slice into squares and serve chilled.