No Bake Classic Woolworth Cheesecake
A nostalgic dessert with a creamy texture and zesty flavor, this No Bake Classic Woolworth Cheesecake is easy to prepare and offers delightful versatility for any occasion.
Ingrédients
For the crust
- 1 1/2 cups graham cracker crumbs Provides a crunchy base for the cheesecake.
- 1/4 cup butter, melted Helps bind the crust together.
For the cheesecake filling
- 1 can (12 oz) evaporated milk, chilled Gives the cheesecake its light and fluffy texture.
- 1 package (3 oz) lemon gelatin Adds zesty flavor and helps the cheesecake set.
- 1 package (8 oz) cream cheese, softened Main ingredient for richness and creaminess.
- 1 cup granulated sugar For balanced sweetness.
- 1 tablespoon lemon juice Enhances the lemon flavor.
- 1 teaspoon vanilla extract Adds depth of flavor.
Instructions
Preparation
- Gather all your ingredients. Chilling the evaporated milk is crucial for achieving that fluffy whipped texture.
- In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are uniformly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9x13 inch dish to form a solid crust.
- Place the crust in the refrigerator for at least 30 minutes to allow the butter to solidify.
Making the Filling
- In a separate bowl, dissolve the lemon gelatin in a cup of hot water and stir until fully dissolved. Allow it to cool to room temperature.
- Using a mixer, whip the chilled evaporated milk until it doubles in volume.
- In another bowl, combine the softened cream cheese, granulated sugar, lemon juice, and vanilla extract. Beat until smooth and creamy.
- Gradually blend the cooled gelatin mixture into the cream cheese mixture until fully incorporated.
- Gently fold in the whipped evaporated milk, being careful not to deflate it.
Assembly
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least four hours or overnight.
Notes
Store covered in the refrigerator for up to a week. Can be made ahead and freezes well for up to two months. Thaw in the refrigerator.