Classic Woolworth Cheesecake
A light and creamy no-bake cheesecake with a simple graham cracker crust, perfect for warm days and gatherings.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Use for crust
- 2 tablespoons Granulated sugar Mix with cracker crumbs
- 4 tablespoons Unsalted butter, melted To hold crust together
For the filling
- 8 ounces Cream cheese, softened Should be at room temperature
- 1 cup Granulated sugar For sweetness
- 1 tablespoon Lemon juice For tang
- 1 teaspoon Lemon zest Adds fresh flavor
- 1 tablespoon Unflavored gelatin For structure
- 2 tablespoons Hot water To dissolve gelatin
- 1 cup Evaporated milk, chilled, and whipped For fluffy texture
Instructions
Preparing the crust
- In a bowl, combine graham cracker crumbs with sugar.
- Mix in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator while preparing the filling.
Making the filling
- In a small bowl, dissolve the gelatin in hot water and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth.
- Add in sugar, lemon juice, and lemon zest and mix until well combined.
- Gradually add the cooled gelatin mixture to the cream cheese mixture and mix until smooth.
- In another bowl, whip the chilled evaporated milk until soft peaks form.
- Gently fold the whipped evaporated milk into the cream cheese mixture.
Assembling and chilling
- Pour the filling over the chilled crust.
- Cover and refrigerate for at least 6 hours, or overnight for the best results.
Notes
Ensure evaporated milk is well chilled before whipping. Let gelatin cool before adding to mixture to avoid melting the filling.