Woolworth Cheesecake

👨‍🍳 Directions

1. Dissolve the Jell-O: In a bowl, dissolve the Jell-O in 1 cup of boiling water. Stir until completely dissolved, then set aside to cool until it slightly thickens.
2. Prepare the Crust: In a separate bowl, mix ¾ of the graham cracker crumbs with the melted butter until well blended. Press the mixture into the bottom of a 9×13-inch pan to form the crust. Save the remaining crumbs to sprinkle on top of the cheesecake later.
3. Whip the Milk/Cream: In a large bowl, beat the evaporated milk (or heavy cream) until fluffy and stiff peaks form.
4. Mix the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with sugar and lemon juice until smooth and creamy.
5. Combine Everything: Add the thickened Jell-O to the cream cheese mixture, and slowly mix in the whipped evaporated milk (or cream). Stir gently until smooth and well combined.
6. Assemble the Cheesecake: Spread the filling evenly over the graham cracker crust in the 9×13-inch pan. Sprinkle the reserved graham cracker crumbs on top.
7. Chill: Refrigerate the cheesecake for at least 2 hours, or up to overnight. Store covered in the refrigerator to allow the flavors to fully meld together and the cheesecake to set.

💡 Tips & Variations

• For Extra Richness: Use full-fat cream cheese for a more indulgent filling.
• Flavor Variations: Add a few drops of vanilla extract or citrus zest to the filling for a unique twist.
• Garnish: Top the cheesecake with fresh whipped cream or fresh fruit for a refreshing contrast.
• For a Crunchy Topping: Add chopped nuts, like pecans or almonds, on top of the crumbs before chilling.

⏱️ Quick Facts

• Prep Time: 15 minutes
• Chill Time: 2 hours (or overnight)
• Total Time: 2 hours 15 minutes (or longer with overnight chill)
• Servings: 12–16 slices
• Calories per Serving: Approx. 250 kcal