The Authentic Woolworth Cheesecake

Do you remember the flavor of the cheesecake served at Woolworths? Many of you have memories of their trip to these stores. You could sit at the counter and have a piece of their famous cheesecake. The creamy filling enhanced with a citrus flavor, together with the crust, created a gourmet experience. Some time ago, I came across the recipe.

I’m not sure if it is a copycat recipe or the authentic one, but it tastes the same. And I believe it will freshen up some memories with the first bite. 

I have a thing for not baking cheesecakes, so I am always looking for new recipes to try. I just love the convenience of mixing a few ingredients and popping the cake in the fridge. The Woolworth cheesecake is one of the better recipes that I have found.

It is perfect if you’re looking for a light and zesty dessert for the hot summer days. I like to slice it into small squares and serve it to my guests. It looks so nice when garnished with lemon slices. 

Ingredients:

• Instant lemon jello mix
• Boiling water
• Crushed graham crackers
• Butter, unsalted and melted
• Cream cheese, softened
• Lemon juice
• Granulated sugar
• Evaporate milk or heavy whipping cream

How to make The Authentic Woolworth Cheesecake:

Add 1 cup of boiling water to the Jell-O mixture and stir until it is dissolved. Place in the fridge to thicken.

Combine melted butter and 3 quarters of the crushed graham crackers. Mix well until you have a crumbly mixture.

Press it into the bottom of a 9×13 baking dish to create the base layer.

Add evaporated milk and heavy whipping cream to a mixing bowl. Beat with a handheld mixer until fluffy.

In a second bowl, add lemon juice, sugar, and cream cheese. Beat until combined. Add the refrigerated Jell-O mix and gradually add the evaporated milk mixture.

Transfer the filling over to the baking dish and garnish with the graham crackers.

Let it sit in the fridge for 2 hours before serving.

What is the secret?

Adding lemon jelly mixture to the cream cheese filling is what holds it together and makes it fluffy. But also don’t forget it adds the zesty aroma to your cake. Don’t forget to leave at least 2 hours prior to serving. Let the cake sit in the fridge so the jello mix hardens and holds the filling. Otherwise, your cake might end up being runny when you try to slice it. 

Can I use a store-bought crust?

Of course, you can grab the crust at your local grocery store. It works well, too. But I wanted to make it from scratch for this recipe. 

Can I substitute evaporated milk?

Feel free to use heavy cream for this recipe. It will come out delicious as well. I have tried making this recipe with it, and there is no huge difference in flavor.

Print