Ah, Woolworth’s cheesecake. The mere mention of it conjures up memories of childhood trips to the iconic store and that impossibly creamy, light-as-air dessert. But what if I told you you could recreate that very same cheesecake in your own kitchen? No fancy equipment or complicated techniques required!
This recipe is a nostalgic ode to the Woolworth’s classic. It’s a no-bake cheesecake, perfect for those days when you want a delicious treat but don’t feel like slaving over the oven.
Gather Your Ingredients:
Here’s what you’ll need to whip up this delightful dessert:
- For the Crust:
- 3 cups graham cracker crumbs (store-bought or homemade)
- 1 stick (8 tablespoons) unsalted butter, melted
- For the Filling:
- 1 (8-ounce) block cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 (3-ounce) box lemon gelatin mix
- ½ cup boiling water
- ½ cup cold water
- 1 (12-ounce) can evaporated milk, chilled for at least 30 minutes
Let’s Bake (Well, Not Literally)!
- Prepare the Crust: Combine the graham cracker crumbs and melted butter in a large bowl. Mix well until everything is evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use a spoon or the back of a measuring cup to ensure a nice even layer. Pop the pan in the freezer for at least 30 minutes to set.
- Whip Up the Filling: In a separate bowl, using an electric mixer, cream together the softened cream cheese and sugar until light and fluffy. Beat in the vanilla extract until well incorporated.
- Get Jiggy with the Jello: In a small bowl, whisk together the lemon gelatin mix and the boiling water. Make sure the gelatin dissolves completely. Let it cool slightly for about 5 minutes. Then, whisk in the cold water.
- Milk Makes it Marvelous: Gradually add the chilled evaporated milk to the cream cheese mixture, beating on low speed until just combined. Don’t overmix! Gently fold in the cooled gelatin mixture until fully incorporated.
- Assemble and Chill: Take the pan out of the freezer. Pour the cheesecake filling over the chilled crust. Give it a few gentle taps on the counter to get rid of any air bubbles. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, for the cheesecake to set completely.
Slice and Savor!
Once your cheesecake is chilled and set, run a knife around the edge of the pan to loosen it. Carefully remove the sides of the springform pan. Slice the cheesecake and enjoy! You can garnish it with a dollop of whipped cream, fresh berries, or a drizzle of lemon juice for an extra touch of pizzazz.
This Woolworth’s cheesecake recipe is a guaranteed crowd-pleaser. It’s easy to follow, uses simple ingredients, and delivers a taste of pure nostalgia. So next time you’re craving a delightful and refreshing dessert, give this recipe a try. You won’t be disappointed!
Tips and Tricks for a Top-Tier Woolworth’s Cheesecake:
Cracker Crust Magic:
- For a more decadent crust, add a pinch of salt and a tablespoon of cocoa powder to the graham cracker crumbs before mixing with the melted butter.
- Want a hint of spice? Add a quarter teaspoon of ground cinnamon to the crumb mixture for a warm touch.
- Don’t have a food processor? No problem! Place the graham crackers in a sturdy zip-lock bag and crush them with a rolling pin.
Filling Finesse:
- Ensure your cream cheese is truly softened at room temperature. This will prevent lumps in your final cheesecake. Let it sit out of the fridge for at least an hour before using.
- Love a stronger lemon flavor? Add an extra tablespoon of lemon juice to the filling mixture.
- For a richer cheesecake, swap out the evaporated milk for heavy whipping cream. Just be sure to whip the cream to stiff peaks before folding it into the mixture.
The Art of Setting:
- Don’t skip chilling the evaporated milk! The cold temperature helps the cheesecake set properly and gives it that signature light and fluffy texture.
- If you’re short on time, you can use a pre-made graham cracker crust. Just be sure it’s the same size (9-inch) as your springform pan.
- For a perfectly smooth top, after pouring the filling, gently tap the pan on the counter a few times to release any air bubbles that might have formed.
Variations on a Classic:
- Feeling fruity? Fold in a cup of fresh berries (like strawberries or blueberries) into the filling before pouring it into the crust.
- Chocolate lovers rejoice! Melt some chocolate chips or chopped chocolate and swirl it into the filling for a marbled effect.
- Get fancy with the toppings! Instead of whipped cream, drizzle your cheesecake with a homemade fruit compote or caramel sauce.
With these extra tips, you can customize your Woolworth’s cheesecake recipe to your heart’s content. So have fun experimenting and enjoy this delicious taste of yesteryear!
