Woolworths Stores were everywhere in the 50s…and theyopened up cafeterias and lunch counters right on the premises. Their customers LOVED it. They could shop, then eat, and shop some more.
One of their most popular desserts was their Lemon Cheesecake, which is a no-bake ice box dessert.
Start with a graham cracker crust with sugar and melted butter.
Then dissolve a small box of lemon jello in hot water and let it cool.
Mix together cream cheese, sugar and lemon juice…and mix in the cooled jello.
Whip up a can of chilled evaporated milk…
…and pour it over the cream cheese mixture and fold it in.
Pour over the crust and then sprinkle with a few more crumbs.
Cover and refrigerate…
- 1 3 ounce lemon jello
- ½ cup boiling water
- ½ cup cold water
- 2 cups graham cracker crumbs
- 1 Tbsp sugar
- ½ cup butter, melted
- 8 ounces cream cheese, room temperature
- 1 cup sugar
- 5 Tbsps lemon juice
- 1 can evaporated milk, chilled in refrigerator overnight **or chill for an hour in the freezer
- Stir jello into ½ cup boiling water. Mix until completely dissolved.
- Stir in ½ cup of cold water. Set in the refrigerator to chill.
- In bowl, mix together the graham cracker crumbs, 1T sugar and melted butter.
- Spray 9×13" pan with cooking spray.Set aside ⅓ cup of crumb mixture and pour remaining into pan. Press down with the back of a spoon or your hands.
- Whip together the cream cheese, 1 cup of sugar and lemon juice. Slowly beat in cooled jello until well mixed.
- Pour the chilled evaporated milk into a large bowl and whip on high for 3-4 minutes until stiff peaks form.
- Place the cream cheese mixture in a large bowl. Pour the whipped evaporated milk on top and gently fold the cream cheese mixture into the whipped milk, lifting from the bottom. When well mixed, pour over the graham cracker crust and spread smooth.
- Sprinkle with remaining graham cracker crumbs.Cover with cling wrap and refrigerate for 3 hours to overnight.
- Cut into squares to serve.