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Classic Woolworth Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes (includes chilling time)
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Classic Woolworth Cheesecake is a no-bake, creamy lemon-flavored dessert with a crunchy graham cracker crust. Featuring a light and fluffy texture achieved by folding whipped cream into a cream cheese and gelatin mixture, this refreshing cheesecake is perfectly chilled to set and topped with extra graham cracker crumbs for added crunch. Ideal for a quick and easy dessert that serves nine.

Ingredients

Gelatin Mixture

  • 3 oz. lemon gelatin
  • 1 cup boiling water

Crust

  • 3 cups graham crackers, crushed into crumbs, divided
  • 8 tbsp unsalted butter (1 stick), melted

Filling

  • 8 ounces cream cheese (1 block)
  • 1 cup sugar
  • 5 tbsp fresh lemon juice
  • 1 ½ cups heavy whipping cream

Instructions

  1. Prepare Gelatin: In a small saucepan, bring water to a boil. Pour boiling water over the lemon gelatin in a bowl and stir until completely dissolved. Let it cool until it becomes slightly thickened but not set.
  2. Crush Graham Crackers: While the gelatin cools, process three cups of graham crackers into fine crumbs using a food processor. If unavailable, place crackers in a zip-top bag and crush them with a mallet or rolling pin. Set aside ¼ of the crumbs for topping the cheesecake later.
  3. Make Crust: Melt the unsalted butter either in the microwave or on the stovetop. Combine the melted butter with the remaining graham cracker crumbs and stir thoroughly to combine.
  4. Form Crust Base: Lightly grease the bottom of an 8x8 inch baking dish with non-stick spray. Press the graham cracker and butter mixture firmly and evenly into the bottom of the dish to form the crust.
  5. Whip Cream: Chill a mixing bowl, then add the heavy whipping cream. Beat on high speed until stiff, light, and fluffy whipped cream forms. Set aside.
  6. Combine Cream Cheese Mixture: In a medium bowl, beat together the cream cheese, sugar, and fresh lemon juice until smooth and well combined.
  7. Add Gelatin: Pour in the cooled, slightly thickened gelatin into the cream cheese mixture and stir carefully until uniformly combined.
  8. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese and gelatin mixture until fully incorporated, maintaining the light texture.
  9. Assemble Cheesecake: Spread the cheesecake filling evenly over the prepared graham cracker crust, smoothing the top with a spatula.
  10. Add Topping and Chill: Sprinkle the reserved graham cracker crumbs evenly over the cheesecake filling. Refrigerate the cheesecake for at least 2 hours, preferably overnight, until the filling is set and firm.

Notes

  • Use fresh lemon juice for the best flavor and brightness.
  • Make sure the gelatin mixture is cooled but still pourable before adding it to prevent lumps.
  • Chilling the mixing bowl prior to whipping cream helps achieve a better, stiffer whip.
  • The cheesecake is best served chilled and can be kept refrigerated for up to 3 days.
  • For a firmer crust, press the crumb mixture tightly and evenly in the pan.

Find it online: https://yumbara.com/classic-woolworth-cheesecake-recipe/