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NO BAKE CLASSIC WOOLWORTH CHEESECAKE

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Author: Aleksa

Ingredients

  • 1 3oz lemon jell-0
  • 1 cup boiling water
  • 1 box graham cracker crumbs (3 cups) more for thicker crust divided
  • 1 stick melted butter
  • 1 8oz cream cheese
  • 1 cup granulated sugar
  • 5 tbsp lemon juice
  • 1 can evaporate milk, well chilled or 1 1/2 cups heavy whipping cream

Instructions

  • Grind the graham cracker in a blender to sand.
  • Melt the butter and combine it with 3/4 of the cracker crumbs. The mass should clump in the hand during compression. If this does not happen, add more melted butter.
  • Put the mass into the mold and tamp with your hands or the flat bottom of the cup.
  • Pour lemon jelly with a cup of boiling water, stir until dissolved. Let it cool while preparing the filling.
  • Beat the chilled heavy cream to a thick cream and high peaks.
  • Separately, whip the cream cheese with sugar and lemon juice until lush.
  • Add lemon jelly to the cheesecake cream and mix.
  • Combine everything with whipped cream. Quickly but gently knead with a spatula and put in a mold. Flatten with a spatula.
  • Sprinkle with the remnants of crushed crackers. Cool the cheesecake in the refrigerator for at least 5 hours. Ideally, leave it in the refrigerator overnight.

Notes

  • If you do not have a blender, fold the cracker in a strong bag and crush it on a cutting board with a rolling pin.
  • If the jelly has time to solidify, you can melt it again over low heat, stirring constantly. Then cool slightly and use.
  • To make the cream beat faster, use powdered sugar instead of sugar.
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