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Woolworth Cheesecake

A sun-warmed slice of cool and tender cheesecake that combines a crisp graham crust with a lemon-sweet silk, perfect for a nostalgic dessert experience.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 1/2 cups crushed graham crackers Plus extra for topping
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
For the Cheesecake Filling
  • 1 package Lemon Jell-O mix (3 ounces)
  • 1 cup boiling water
  • 12 ounces evaporated milk, chilled Chill thoroughly for better whipping
  • 1 1/2 cups granulated sugar
  • 16 ounces cream cheese, softened Beat until smooth
  • 2 tablespoons fresh lemon juice

Method
 

For the Graham Cracker Crust
  1. In a bowl, fold the crushed graham crackers with the melted butter and 1/2 cup granulated sugar until the texture reads like wet sand.
  2. Press this mixture gently and evenly into the bottom of a 9x13-inch baking dish.
  3. Set aside and let it rest while you prepare the filling.
For the Cheesecake Filling
  1. Dissolve the Lemon Jell-O completely in 1 cup boiling water; leave it to cool until it is no longer hot but not yet set.
  2. In a large mixing bowl, whip the chilled evaporated milk on high until light, airy, and almost billowy.
  3. In another bowl, beat the softened cream cheese with 1 1/2 cups granulated sugar until the texture is utterly smooth and silk-like.
  4. Gradually fold the cooled Jell-O mixture and the fresh lemon juice into the cream cheese mixture.
  5. Finally, fold the whipped evaporated milk into the cream cheese mixture until homogeneous and feather-light.
Assemble/Serve
  1. Pour the filling over the prepared crust, smoothing the surface with a spatula.
  2. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Before serving, dust the top with additional crushed graham crackers.
  4. Slice with a warm, dry knife and serve chilled.

Notes

Chill the evaporated milk thoroughly for better whipping. Allow the Jell-O to cool before adding to avoid deflation of the whipped milk. For cleaner slices, run a knife under hot water and slice in one confident stroke.