Woolworth Cheesecake

Servings: 12-16
Active Time: 20 minutes; Inactive Time: 2+ hours

INGREDIENTS:

• 1 box (3 oz) lemon-flavored gelatin
• 1 cup boiling water
• 3 cups graham cracker crumbs
• 1/2 cup (1 stick) butter, melted
• 1 package (8 oz) cream cheese
• 1 cup granulated sugar
• 4 tablespoons fresh lemon juice
• 1 can (12 oz) evaporated milk, chilled

PREPARATION:

1. Start by dissolving the lemon-flavored gelatin in boiling water in a medium-sized bowl. Allow it to cool for approximately 5-10 minutes until it thickens slightly.
2. While the gelatin mixture is cooling, combine 3/4 of the graham cracker crumbs with the melted butter in a separate medium bowl. Press this mixture firmly into the bottom of a 9×13-inch baking pan, reserving the remaining crumbs for later use.
3. In another medium bowl, whip the chilled evaporated milk until it becomes light and fluffy, which usually takes around 2-4 minutes.
4. In a large mixing bowl, blend together the cream cheese, granulated sugar, and fresh lemon juice until the mixture is smooth and well combined. Next, gently fold in the thickened gelatin mixture, followed by the whipped evaporated milk.
5. Spread the creamy filling evenly over the prepared crust in the baking pan and sprinkle the reserved graham cracker crumbs on top as a finishing touch.
6. Cover the baking pan and place it in the refrigerator for a minimum of 2 hours, or preferably overnight, to allow the dessert to set properly.
7. When ready to serve, slice the chilled dessert into individual portions and savor every bite!