Classic Woolworth Cheesecake
Servings: 9 servings
Calories: 634kcal
Ingredients
- 3 oz. lemon gelatin
- 1 cup water boiling
- 3 cups graham crackers crushed into crumbs, divided
- 8 tbsp butter unsalted (1 stick)
- 8 ounces cream cheese 1 block
- 1 cup sugar
- 5 tbsp lemon juice use fresh lemon juice from lemons
- 1 ½ cups heavy whipping cream
Instructions
- In small saucepan, boil water and pour in lemon gelatin. Stir until dissolved. Cool until slightly thickened.1 cup water, 3 oz. lemon gelatin
- While the gelatin is cooling, place the graham crackers in a food processor and pulse until you get crumbs. If you don’t have a food processor, place graham crackers in a zip top bag and crush with mallet or rolling pin. Reserve ¼ of the graham cracker crumbs for the top of the cheesecake.3 cups graham crackers
- Melt butter in microwave or on top of stove and pour over the graham cracker crumbs. Stir to combine.8 tbsp butter
- Spray the bottom of a 8x8 baking dish, then press the graham cracker crumb mixture onto the bottom of the pan to form the crust.
- In chilled mixing bowl, add whipping cream and beat on high until whipped cream is formed and is light and fluffy.1 ½ cups heavy whipping cream
- In medium-sized mixing bowl, mix together cream cheese, sugar, and lemon juice until combined and smooth.8 ounces cream cheese, 1 cup sugar, 5 tbsp lemon juice
- Add thickened gelatin and stir to combine.3 oz. lemon gelatin
- Fold in whipped cream mixture.
- Spread cheesecake filling on top of graham cracker crust and smooth the top with a spatula. Sprinkle top with remaining graham cracker crumbs.
- Chill at least 2 hours or overnight.
Nutrition
Serving: 1serving | Calories: 634kcal | Carbohydrates: 63g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 482mg | Potassium: 147mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1387IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg