Woolworth Cheesecake
Servings 12 servings
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs about 16 full crackers
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 1 package lemon Jell-O 3 oz package
- 1 cup boiling water
- 8 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can evaporated milk 12 oz, well chilled in the refrigerator overnight
- 2 tablespoons fresh lemon juice
Instructions
Make the Crust
- Mix the graham cracker crumbs, melted butter, and sugar together in a bowl. Press firmly and evenly into the bottom of a 9x13 inch baking pan. Refrigerate while you prepare the filling.
Make the Filling
- Dissolve the lemon Jell-O in 1 cup of boiling water. Stir until completely dissolved. Set aside to cool to room temperature (do not let it set — it should still be liquid).
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a separate chilled bowl (very important — it must be cold!), whip the well-chilled evaporated milk with a hand mixer until it doubles in volume and holds stiff peaks, about 5-7 minutes. Add the lemon juice and whip for another minute.
- Pour the cooled (but still liquid) Jell-O into the cream cheese mixture and beat to combine.
- Gently fold the whipped evaporated milk into the cream cheese-Jell-O mixture until just combined. The batter will be light and airy.
- Pour the filling over the prepared crust. Refrigerate for at least 4 hours or overnight until completely set. Slice and serve cold.
Notes
The key to this recipe is making sure the evaporated milk is very well chilled before whipping — put it in the refrigerator the night before, or even in the freezer for 30 minutes (do not let it freeze solid). The whipped evaporated milk is what gives this cheesecake its signature light, airy, almost mousse-like texture. Make sure the Jell-O has cooled completely before adding it to the cream cheese, or it may melt the whipped milk.