Woolworth cheesecake



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


Cool the metal mixing bowl and whisk attachments in the freezer.
Mix the graham crackers, melted shortening, and sugar until the mixture resembles wet sand.
Reserve some of the crust for garnish.
Press crust into bottom and sides of a 9" x 13" pan.
Use the bottom of a measuring cup to pack the crust in tightly and evenly.
Beat together the cream cheese and sugar on medium speed until the mixture is 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 the mixture to cool to 75 degrees Fahrenheit, stirring regularly to prevent the gelatin from solidifying.
Using the cooled bowl and beaters,
Beat the evaporated milk on medium speed until stiff peaks form, about 3 minutes.
Add the cooled gelatin mixture to the milk and beat for 30 seconds.
Pour in the cream cheese mixture and beat for 30 seconds.
Pour the cheesecake filling into the pie pan lined with crust.
Sprinkle the remaining graham cracker crust over the top. Put it in the fridge overnight.
Slice, serve & Enjoy!