Woolworth Cheesecake


– 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 evaporated milk, well chilled or 1 1/2 cups heavy whipping cream



– Dissolve Jell-O in boiling water. Cool until slightly thickened.

– Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.

– Beat the Evaporated milk/heavy cream until fluffy.

– In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.

– Add thickened Jell-O and slowly mix in whipped evaporated milk.

– Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.

– Chill at least 2 hours and up to overnight, store covered in refrigerator.