Description
The Woolworth Cheesecake is a nostalgic, no-bake lemon-flavored cheesecake featuring a delicate mousse-like texture. Made with lemon Jell-O, cream cheese, and whipped evaporated milk atop a buttery graham cracker crust, this easy-to-make dessert offers a light yet creamy finish perfect for any occasion.
Ingredients
Scale
Filling Ingredients
- 1 (3-ounce) package lemon Jell-O gelatin
- 1 cup boiling water
- 1 (8-ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (12-ounce) can evaporated milk, chilled
Crust Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
Instructions
- Dissolve Gelatin: In a medium bowl, dissolve the lemon Jell-O gelatin in 1 cup of boiling water. Set aside to cool to room temperature.
- Prepare Cream Cheese Mixture: In another bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat the mixture until it becomes smooth and creamy, ensuring no lumps.
- Whip Evaporated Milk: Using a chilled bowl, beat the cold evaporated milk until it thickens and forms a fluffy texture similar to whipped cream. This process may take several minutes to achieve the right consistency.
- Combine Mixtures: Gently fold the cooled lemon Jell-O mixture into the cream cheese mixture until uniformly blended. Then carefully fold in the whipped evaporated milk until fully combined, preserving the light and airy texture.
- Prepare Crust: In a 9×13-inch dish, combine the graham cracker crumbs with melted butter and mix thoroughly. Press about two-thirds of this crumb mixture evenly into the bottom of the dish to form a firm crust.
- Assemble Cheesecake: Pour the prepared cheesecake filling over the pressed crust, spreading it evenly for a smooth surface. Sprinkle the remaining graham cracker crumbs evenly over the top.
- Chill and Set: Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight until the cheesecake is fully set and firm to the touch.
- Serve: Once chilled and set, slice the cheesecake into squares and serve chilled for best taste and texture.
Notes
- Chilling the evaporated milk beforehand is essential for successful whipping.
- For enhanced flavor, consider adding lemon zest or a squeeze of fresh lemon juice into the filling mixture.
- This cheesecake has a lighter, mousse-like texture different from traditional dense cheesecakes.
