Woolworth Cheesecake


+ crust:
°1 lb graham crackers
°9 ounces melted butter
° 1 ounce of sugar
+ filling:
°1 pound soft cream cheese
°1 pound of sugar
° 3/4 teaspoon of vanilla
° 8 ounces lemon gelatin
° 10 ounces of boiling water
° 10 ounces of cold water
° 1 lb 10 oz evaporated milk (refrigerated for at least 24 h)


Chill metal mixing bowl and mix the accessories in the freezer.
Mix graham crackers, melted shortening and sugar until mixture resembles wet sand.
Reserve part of the crust for garnish.
Press crust into bottom and sides of 9" x 13" pan.
Using  bottom a measuring cup to pack crust tightly also evenly.
Beat cream cheese and sugar together on medium speed until smooth and fluffy, about 5 minutes.
Add the vanilla and beat for another 3 minutes, scraping down the sides of the bowl.
Boil water in a saucepan. Add the gelatin and whisk until completely dissolved.
Pour cold water and mix.
Allow mixture to cool to 75 degrees F , stirring regularly to prevent gelatin from hardening.
Using chill bowl & beaters,
Beat evaporated milk on medium speed until stiff peaks form, about 3 minutes.
Add cooled gelatin mixture to milk and beat for 30 seconds.
Pour in the cream cheese mixture and beat for 30 seconds.
Pour the cheesecake filling into a crust-lined pie pan.
Sprinkle remaining graham cracker crust on top. Put it in the fridge overnight.
Slice, serve & Enjoy !