If you happen to have been fortunate sufficient to be a child when Woolworth’s nonetheless had a lunch counter, you may keep in mind their well-known cheesecake — a fluffy, flippantly lemon-flavored dessert with a graham cracker crust. It appears to have pre-dated my very own Woolworth’s procuring days, however I really like listening to tales from folks whose moms handled them to a meal on the counter, completed off with a slice of this nostalgic icebox cake fashion cheesecake.
Mary’s Woolworth’s Cheesecake
The unique recipe comes from a girl named Mary, who labored at Woolworth’s and liked their cheesecake a lot she got here up together with her personal model at house. Her recipe, usually referred to as “Mary’s Woolworth’s Cheesecake,” used whipped evaporated milk and a easy graham cracker crust. It is extra of an icebox cake than a standard cheesecake, and really tasty. On this model, I’m switching issues up a bit by utilizing Cool Whip and a gingersnap cookie crust for further taste.
Gingersnaps Crust vs. Graham Cracker Crust
Slightly in regards to the crust. The unique graham crust might be softer, however I simply could not resist making a thick no-bake gingersnap crust. I used powdered sugar because it binds effectively with butter and crumbs, and do-it-yourself gingersnaps floor right into a nice powder in my Vitamix. It was very agency at first, however after sitting beneath that cream topping for some time it was excellent. It is undoubtedly good for creamy icebox muffins as a result of it will not get soggy.
Lemon Filling
For the filling, I stayed fairly true to the unique however used the short set methodology for getting ready the lemon gelatin. As soon as it thickened a bit, I beat collectively the cream cheese and sugar, stirred within the gelatin, and added some contemporary lemon juice and vanilla. The creamy combination was thick sufficient to accomodate the whipped topping, so I folded it in instantly and poured it over the ginger crust.
Pan Dimension
The recipe suits a 9×13 inch pan, however since his was for the 2 of us I halved it and used an 8-inch sq. dish, which was greater than sufficient. You can in all probability even make 1 / 4 dimension model utilizing a small casserole dish of some variety. Simply weigh out the gelatin and scale every thing accordingly.
Freezing Woolworth’s Cheesecake
This could keep contemporary within the fridge for 3 days, however if you wish to freeze the remaining simply slide the items on to some plastic wrap, freeze till offered, then wrap tightly and put the frozen slices in a heavy responsibility freezer bag.
Recipe
Woolworth’s Cheesecake Dessert
A variation on the previous Woolworth’s Cheesecake recipe, this one requires a no-bake gingersnap crust.
Substances
- 1 field lemon gelatin, (3 oz)
- ½ cup boiling water
- ½ cup ice water
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ cup contemporary lemon juice
- 1 ½ teaspoon vanilla
- 12 oz sweetened whipped topping (1 massive tub)
Gingersnap Crust
- 3 cups Gingersnap crumbs (1 pound)
- ¾ cup powdered sugar (100 grams)
- 8 tablespoons butter, melted (114 grams)
Directions
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Make the crust first (or you may it whereas the lemon gelatin is setting). Mix crumbs and sugar. Add melted butter and blend evenly. Put aside about ½ to ¾ cup for use as topping, then press the remainder of the crust into the pan.
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Dissolve gelatin in ½ cup boiling water. Stir in ½ cup ice chilly water, stirring till ice melts. Let cool till barely thickened. No want to sit back, and it does not must be tremendous thick, simply barely thickened.
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Beat the softened cream, sugar and vanilla collectively till effectively blended, then stir within the contemporary lemon juice. Add the thickened lemon gelatin and stir till integrated. If for some cause the combination appears too moist to fold within the whipped topping, you may chill it for half-hour, however if you happen to let the gelatin cool lengthy sufficient it must be okay to fold it proper in. Because it units in a casserole dish it does not actually matter.
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Pour over crust and scatter with reserved crumbs. Refrigerate for six hours or in a single day.
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When it is time to lower it you may discover the crust sticks to the underside of the chilly pan. A simple trick for getting it to slip off is to set the chilly dish in a rimmed baking sheet stuffed with scorching water. The warmth from the water softens the chilly butter simply sufficient to loosen that cookie crust from the pan.
