VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Woolworth Cheesecake
This New Year’s Eve
just calls for reminders of simpler times years ago when we could think nothing of shimmy-ing up to the lunch counter at Woolworth’s.
For me, growing up in Wausau, it was actually the counter at Kresge’s on 3rd Street, where the 400 Block is now.
Whatever counter you grew up with, a Woolworth Cheesecake is a simple and fun way to recall those memories of happy times.
It’s a no-bake dessert, too, so it is perfect for making on hot summer days. I made a classic Woolworth Cheesecake for New Year’s Eve tomorrow night.
I love to make my Woolworth Cheesecake with really simple but special touches- fresh-squeezed lemon juice, bright green sprigs of mint and spiced cherry preserves on top. Here is the recipe for my Woolworth Cheesecake:
Woolworth Cheesecake
2 3-ounce boxes lemon Jell-O®
2 cups water
1 box graham crackers
2 sticks butter
1 1/2 cups heavy whipping cream
1 cup sugar
2 8-ounce packages of cream cheese
6 lemons
In a medium-sized saucepan, boil water over stovetop. Pour Jell-O® into water and stir until dissolved. Set aside to cool a bit.
Pulse graham crackers in food processor. Melt butter and mix crumbs in butter until well covered. Pour into 9 X 13 pan and press on bottom and sides to form a crust. Reserve some crumbs for a light topping.
In a mixer, beat cream and sugar until fluffy.
In a large bowl, cream cheese and juice from lemons until smooth. Add Jell-O®, followed by whipped cream.
Pour mixture over crust in pan. Sprinkle crumbs on top. Let chill in refrigerator for at least 2 hours.
