🛒 Ingredients (Serves 10–12)
For the Crust
3 cups finely crushed graham crackers (about 24 full sheets)
½ cup (1 stick) unsalted butter, melted
For the Filling
1 (3 oz) package instant lemon Jell-O (yes—the boxed kind!)
1 cup boiling water
1 (8 oz) package cream cheese, softened to room temperature
1 cup granulated sugar
5 tbsp fresh lemon juice (about 2 lemons)
1 (12 oz) can evaporated milk, chilled overnight (do not substitute sweetened condensed milk!)
Optional Garnish
Whipped cream
Thin lemon slices
Fresh berries (raspberries or blueberries)
💡 Why evaporated milk? When chilled and whipped, it forms stable, creamy peaks—the secret to Woolworth’s airy texture.
👩🍳 Step-by-Step Instructions
1. Make the Crust
Preheat oven to 350°F (175°C).
Mix graham cracker crumbs + melted butter until it resembles wet sand.
Press firmly into the bottom (and up the sides, if desired) of a 9-inch springform pan or pie dish.
Bake 8–10 minutes until fragrant. Cool completely.
2. Dissolve the Jell-O
In a heatproof bowl, pour 1 cup boiling water over lemon Jell-O.
Whisk until fully dissolved (about 2 mins).
Stir in fresh lemon juice.
Let cool to room temperature (do not chill—it’ll set too soon!).
3. Whip the Evaporated Milk (The Magic Step!)
Pour the chilled evaporated milk into a large, cold bowl.
Using a hand mixer or stand mixer, beat on high speed for 5–7 minutes, until it forms stiff, billowy peaks (like whipped cream).
→ This is the heart of Woolworth’s secret—cold milk + time = airy fluff!
4. Make the Cream Cheese Base
In another bowl, beat cream cheese + sugar until smooth and fluffy (~2 mins).
Gently fold in the cooled Jell-O mixture.
5. Combine & Assemble
Gently fold the whipped evaporated milk into the cream cheese mixture in 3 additions, using a spatula.
→ Do not stir—fold slowly to keep it airy!
Pour filling over the cooled crust.
Smooth the top with a spatula.
6. Chill to Set
Refrigerate at least 4 hours, preferably overnight.
The filling will set into a smooth, sliceable mousse.
7. Garnish & Serve
Run a knife around the edge (if using springform).
Top with whipped cream, lemon slices, or berries.
Slice with a hot, dry knife for clean cuts.
💡 Pro Tips for Authentic Results
Chill everything: Bowl, beaters, and evaporated milk must be ice-cold for proper whipping.
Don’t skip boiling the Jell-O: It won’t dissolve properly in cold water.
Fold gently: Overmixing = dense cheesecake.
Springform pan recommended: Makes slicing elegant.
Make ahead: Tastes even better on day 2!
❤️ A Slice of American History
Woolworth’s lunch counters weren’t just about food—they were social hubs where people gathered, protested, and shared everyday joys. Their cheesecake—light, affordable, and cheerful—became a symbol of post-war optimism and accessible luxury.
Today, it’s a delicious time capsule—a reminder that joy often comes in simple, jiggly slices.
💛 Final Thought
This isn’t just dessert.
It’s a celebration of ingenuity—how a few humble ingredients, whipped with care, can create something that lingers in memory long after the last bite.
So chill that milk.
Dissolve that Jell-O.
And let this vintage classic bring a little 1950s sunshine to your table.