No Bake Classic Woolworth Cheesecake
Indulge yourself in the world of desserts by trying out this No Bake Classic Woolworth Cheesecake. This recipe offers a combination of simplicity and exquisite flavors that will pleasantly surprise your taste buds. Drawing inspiration from the charm of Woolworths cheesecake this no-bake version brings together tantalizing lemon tang, rich cream cheese and a buttery graham cracker crust. The luscious whipped evaporated milk or heavy whipping cream adds a touch of lightness, to the filling creating a sensation on your palate. You'll love how easy it is to prepare this recipe without requiring an oven making it suitable for both beginner bakers and seasoned dessert lovers who desire to impress guests with a masterpiece or simply enjoy a delightful treat, at home.
8 Servings
Ingredients
- 1 package 3 ounces lemon-flavored gelatin
- 1 c boiling water
- 3 c graham cracker crumbs plus more for a thicker crust, if desired, divided
- 8 tablespoons melted butter
- 1 package 8 ounces cream cheese
- 1 c granulated sugar
- 5 tablespoons lemon juice
- 1 can evaporated milk well chilled or 1 1/2 c heavy whipping cream
Instructions
- In a bowl of medium size dissolve the lemon-flavored gelatin in 1 cup of boiling water. Stir it until completely dissolved and then set it aside to cool until it thickens slightly.
- In a bowl mix together 3 cups of graham cracker crumbs and 8 tablespoons of butter. Ensure that the crumbs are evenly coated with the butter. Press this mixture into the bottom of a pan measuring 9x13 inches to create your cheesecake crust. Keep any leftover crumbs, for later use as a sprinkle, on top.
- In a bowl, whip evaporated milk or heavy whipping cream until it becomes fluffy and forms stiff peaks. This will give your cheesecake an airy texture.
- In another bowl beat together 8 ounces of cream cheese, 1 cup of granulated sugar and 5 tablespoons of lemon juice. Ensure that all the ingredients are well combined and the mixture becomes smooth.
- Slowly incorporate the thickened gelatin into the cream cheese mixture while continuing to beat until everything's well mixed. Gently fold in the whipped cream or evaporated milk mixing until smooth.
- Pour the cream cheese filling over the crust in the pan and use a spatula to smooth out the top surface. If you have any reserved graham cracker crumbs sprinkle them evenly on top of your cheesecake.
- Place the cheesecake in the fridge. Let it cool for a minimum of 2 hours or until it becomes firm. After it has chilled, cut into slices, serve and savor!
Notes
To ensure that everyone can enjoy this dessert all you need to do is substitute the graham cracker crumbs with a gluten-free alternative. This way you'll still get that buttery crust without any gluten. It's important to be thorough and check the labels of your cream cheese, lemon gelatin and other ingredients to make sure they don't contain any gluten. By making these substitutions you can make your cheesecake accessible, to everyone. Guarantee a delicious treat for all.