How many of you remember Woolworths and his expensive breakfast counter? Woolworths is known for many things (not all foods), including its signature cheesecake, which is in the refrigerator. Guys, we don’t know how we could have forgotten this staple food, but we are so glad we remembered it and tried to recreate the classic. For those of you who don’t know, Woolworth’s cheesecake is a light and airy, uncooked lemon candy that’s easy to assemble and makes a perfect dessert at the end of a meal when you need something refreshing and light but not too sweet.
Ingredients :
1 can (12 ounces) Carnation Evaporated Milk, well chilled
1⅔ cups of graham cracker crumbs
½ cup confectioner’s sugar
6 tablespoons margarine or butter, melted
1 can (3 ounces) of Jell-O gelatin with lemon or any other flavor of your choice
1 cup boiling water
1 package (8 ounces) cream cheese
1 cup granulated sugar
4 tablespoons fresh lemon juice or 2 teaspoons vanilla extract
HOW TO DO IT:
To start, shake the can of evaporated milk and refrigerate until chilled, at least one hour. In a small bowl and using a whisk, dissolve the jelly in boiling water, 1 to 2 minutes.
Set aside to cool to lukewarm. Combine the graham cracker crumbs, icing sugar and melted butter. Reserve 1/3 cup of the mixture for garnish. Press the rest firmly into the bottom of an 11.5×7.5-inch baking dish or similar. Refrigerate or freeze until needed. In another large mixing bowl and using a mixer, beat together the cream cheese, granulated sugar and lemon juice or vanilla until smooth and creamy.
Add the cooled Jell-O, beating until well blended. Refrigerate the mixture for now. Shake the cooled evaporated milk can again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 to 4 minutes. The mixture should have the consistency of beaten egg whites. Stir in cream cheese and jelly mixture. Pour the mixture over the cooled crust. Sprinkle top with remaining crumb mixture.
Refrigerate for several hours before cutting into squares. NOTE: You can use a larger pan, such as a 9×12-inch pan, and the dessert will be thinner. If you have too much filling for the small pan, pour into small bowls and refrigerate for a quick, creamy snack.