Classic Woolworth Cheesecake 🍋

Ingredients

Crust

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tbsp sugar

Filling

• 1 package lemon gelatin
• 1 cup boiling water
• 225 g cream cheese, softened
• 1 cup sugar
• Juice of 1 lemon
• 1 tsp vanilla extract
• 1 can evaporated milk (well chilled)

Instructions

1. Make the crust

Mix:

• Graham cracker crumbs
• Melted butter
• Sugar

Press most of the mixture into a 9×13-inch dish or springform pan.

Reserve some crumbs for topping if desired.

Chill while preparing filling.

2. Prepare the gelatin

Dissolve lemon gelatin in boiling water.

Allow to cool until slightly thickened but not fully set.

3. Make the filling

Beat cream cheese and sugar until smooth.

Add:

• Lemon juice
• Vanilla
• Cooled gelatin

In another bowl, whip chilled evaporated milk until fluffy.

Fold whipped milk into the cream cheese mixture.

4. Assemble and chill

Pour filling over crust.

Top with reserved crumbs if desired.

Refrigerate for at least:

• 4–6 hours
  or overnight

until fully set.

Serving Suggestions

Serve chilled with:

• Fresh berries
• Lemon slices
• Whipped cream
  

  Tips

  • Chill the evaporated milk overnight for best whipping results.
  • Do not let the gelatin fully set before mixing.
  • The texture should be light and mousse-like.
  • A springform pan gives the prettiest presentation.