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Woolworth cheesecake is more like a mousse than a cheesecake. It’s delicious, light and lemony.
Woolworth Cheesecake
I’ve been around a long time and have fond memories of the Woolworth lunch counter. Some bigger stores had booths too. As I say, I had fond memories since my mother would treat me to lunch there when I was little.
The one thing I don’t remember is this cheesecake. Maybe it was before my time or maybe I just never noticed it because I was more into hot dogs and fries at that age than desserts; especially at Woolworth’s.
Anyway, I’m sure it existed. The recipe is always floating around on message boards and social media and I’ve wanted to make it for a long time.
There’s Some Changes Made
As I mentioned, I’ve wanted to make this for a while but one thing stopped me–whipping evaporated milk. I’ve tried that before and it’s a pretty tedious process since everything must be just “right” for it to work. I’ve never had much success with it, but if you don’t mind the time investment and have a good success rate with it, then use that.
Then one day with a non-senior moment, I realized that I can substitute that whipped evaporated milk with honest-to-goodness real whipped cream. For one thing, it’d taste much better and I have 100 per cent success with real whipped cream especially when I stabilize it with some no-cook clear jel. If you stabilize it with cream cheese, that’s a great way to do it for this dessert since it already contains cream cheese.
If you don’t want to bother with any of the above, I don’t see any reason why whipped topping can’t be substituted. It may break down if the dessert sits for more than a day, but trust me, this dessert won’t last that long.
Crust
The amount of graham cracker crumbs called for here will produce a reasonably sturdy crust even with setting some aside for dusting the top of the dessert.
If you like the taste of a graham cracker crust the amount is probably OK. While I like the taste, I found using the stated amount a bit overpowering for the texture of the filling and the taste. You may want to use less–as I will do the next time I make this.
The Recipe
Woolworth Cheesecake
Ingredients
- 3 oz package lemon gelatin mix like Royal or Jello
- 1 cup boiling water
- 3 cups graham cracker crumbs divided
- 8 tbs melted butter
- 8 oz cream cheese
- 1 cup granulated sugar
- 5 tbs lemon juice
- 12 oz can evaporated milk well chilled or 1 1/2 cups heavy whipping cream
Instructions
- Dissolve gelatin mix in boiling water. Cool until slightly thickened.
- Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
- Beat the Evaporated milk/heavy cream until fluffy.
- In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
- Add thickened gelatin and slowly mix in whipped evaporated milk.
- Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
- Chill at least 2 hours and up to overnight, store covered in refrigerator.
Angelina says
I’ve heard a lot about Woolworth’s lunch counter & their food from my grandmother, who worked there part-time on Saturdays while she was in High School. She even has one of their menus, which was signed by her fellow workers when she left to attend college. She was a counter girl, so she didn’t actually do any of their cooking or baking, so unfortunately-she didn’t have any of their recipes. I’ll definitely surprise my grandma & my mom when I serve this cheesecake at grandma’s birthday dinner. Thanks very much, Judith 🙂
Judith Hanneman says
All the times I ate there I never had this!!!
Melody K Huffman says
I AM TRHRILLED you posted this, A sweet sweet lady in Durango, Colorado gave me this recipe in 1975. Sometime in the 90″s I lost it. THANK YOU for posting it. The last time I remember eating it at Woolworth’s was in Durango, summer of 1975 watching a Parade.
Melody K Huffman recently posted…Woolworth Cheesecake
Judith Hanneman says
I was around in 1975 LOL–but for the life of me, I can’t remember this dessert there!!! I’ve wanted to make it for a long time but never had success with whipping evaporated milk. Then I got the idea (DUH) to use whipped cream. This one’s a real keeper. The flavor and the texture are out of this world.
Beverly says
I will have to try your version to see if I like it better than one I have made for many years. I don’t remember where I got it but here’s mine with some changes I made to the original recipe marked with *, 1/2 cup boiling water stirred into 3 oz pkg flavored gelatin until dissolved and cooled. Beat in 8oz pkg cream cheese until smooth and creamy, For lemon flavor add in 1TBS lemon juice* or 1/2 tsp lemon extract* and/or a tsp of lemon zest*. Then, fold in 8-12 oz whipped topping or sweetened whipped cream*.
I have used the basic recipe to make these flavors; key lime, raspberry, strawberry and a family favorite, orange dreamsicle. Your recipe could also be adjusted to make other yummy flavors.
Judith Hanneman says
Those are some great ideas there! I was curious if anyone used whipped topping and how the dessert kept–I mean if it broke down and got liquidy.
Sue says
Hello. As a Woolworth employee in 1975, I’m struck by the difference in the cheesecake recipe we used. I wonder if different stores had different versions….
ours was exactly the same, however, we used orange/pineapple jello. And, not always, but every once in a while, we would put pineapple chunks in it.
I have made it like that since I was 16 years old. However, I don’t know if they don’t make it anymore, but for the last several years, I’ve been unable to find orange/pineapple jello. So, I buy a box of each and use half of each box to make the mixture.
I’ll have to try the lemon!
Judith Hanneman says
As with most of these recipes that originate in famous places, they’re probably hacks of the original. I can’t see that Woolworth would hand over the recipe to anyone who asked. Thing is, I honestly can’t remember this being sold there. It could be as you say that different stores did different things. I’m going to try all these flavors too. My favorite is lemon, but running a close second is pineapple so the next time I make it, it’ll be that. Lots of things aren’t available anymore–it seems when you really like something (like those Swanson concentrated stock envelopes), it disappears!
Lelia says
The trick to whipping evaporated milk is to chill the milk, the beaters, and the bowl. Family favorite!