Discover the classic No-Bake Woolworth Cheesecake with this easy and delicious recipe. Perfect for any occasion, this creamy dessert combines a buttery graham cracker crust with a light, tangy lemon-flavored filling. Ideal for fans of vintage desserts, this no-bake cheesecake requires minimal effort and guarantees maximum flavor.
Ingredients
Crust:
- 1 pound graham cracker crumbs
- 9 ounces margarine, melted
- 1 ounce sugar
Filling:
- 1 pound cream cheese, softened
- 1 pound sugar
- 3/4 teaspoon vanilla
- 8 ounces lemon gelatin
- 10 ounces boiling water
- 10 ounces cold water
- 1 pound and 10 ounces chilled evaporated milk (chilled for at least 24 hours)
Instructions
1. Prepare the Equipment:
Chill a metal mixing bowl and beater attachments in the freezer. This will help the evaporated milk whip up to the right consistency.
2. Make the Crust:
In a large bowl, combine the graham cracker crumbs, melted margarine, and sugar. Mix until the mixture resembles wet sand. Reserve a small portion of the crust mixture to use as a topping later. Press the remaining crust mixture firmly into the bottom and sides of a 9×13-inch pan. Use the bottom of a measuring cup to pack the crust tightly and evenly.
3. Prepare the Filling:
In another large bowl, beat the cream cheese and sugar together at medium speed until the mixture is smooth and fluffy, about 5 minutes. Add the vanilla extract and continue to beat for an additional 3 minutes, making sure to scrape down the sides of the bowl to ensure everything is well mixed.
4. Dissolve the Gelatin:
In a saucepan, bring the water to a boil. Add the lemon gelatin powder and whisk until fully dissolved. Pour in the cold water and mix thoroughly. Allow the gelatin mixture to cool to about 75 degrees Fahrenheit, stirring regularly to prevent it from congealing.
5. Whip the Evaporated Milk:
Using the chilled bowl and beaters from the freezer, beat the chilled evaporated milk at medium speed until stiff peaks form, about 3 minutes. The chilled equipment helps the milk whip up properly.
6. Combine the Mixtures:
Slowly add the cooled gelatin mixture to the whipped evaporated milk, beating for about 30 seconds to incorporate. Then, add the cream cheese mixture to the bowl and beat for another 30 seconds until everything is well combined and smooth.
7. Assemble the Cheesecake:
Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula. Sprinkle the reserved graham cracker crumb mixture evenly over the top of the filling.
8. Chill the Cheesecake:
Refrigerate the cheesecake overnight to allow it to set properly. This no-bake dessert needs time to firm up and develop its flavors.
9. Serve and Enjoy:
Once the cheesecake has set, slice it into squares and serve. Enjoy the creamy, tangy flavors of this classic no-bake Woolworth cheesecake.
FAQs
Q1: Can I use a different type of gelatin?
A1: While lemon gelatin is traditional for this recipe, you can experiment with other flavors to suit your taste.
Q2: Can I use a store-bought crust?
A2: Yes, a pre-made graham cracker crust can save time, but the homemade version adds a special touch.
Q3: How long does this cheesecake need to chill?
A3: For best results, refrigerate the cheesecake overnight, but a minimum of 8 hours is recommended.
Q4: Can I use whipped topping instead of whipping evaporated milk?
A4: Whipped topping can be used, but whipping evaporated milk gives a unique texture and flavor that’s part of the traditional recipe.
Q5: How should I store leftover cheesecake?
A5: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
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