WOOLWORTH CHEESECAKE

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WOOLWORTH CHEESECAKE -

 




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INGREDIENT :

° 1 3-oz lemon jelly 0

1 cup boiling water

° 1 packet of Graham Biscuit crumbs (3 cups) more for a thick, split crust

° 1 piece of melted butter

° 1 8-ounce cream cheese

° 1 cup granulated sugar

° 5 tablespoons of lemon juice

° 1 can of evaporated milk, well chilled or 1 1/2 cups heavy whipping cream

 

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Instructions :

Dissolve the gel in boiling water. Cool until a little thick.

Mix 3/4 graham crumbs and melted butter until well combined, and press the bottom of a 9 x 13 skillet to form a crust. Save the rest of the crumbs to sprinkle over the dessert.

Whisk the evaporated milk / heavy cream until fluffy.

In a separate bowl, mix cream cheese, sugar and lemon juice with a mixer until smooth.

Add Jell-O thicker and mix slowly in the evaporated milk.


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Spread the filling over the crust and sprinkle with graham reserved biscuit crumbs on top.

Cool for at least 2 hours and until overnight, store in the refrigerator

ENJOY




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