12ouncesEvaporated Milk, chilled in the freezer for 30 minutes
2teaspoonVanilla Extract
½cupBoiling Water, about 212°F
½cupCold Water, about 50°F
Instructions
Crust
Take a 9×13-inch baking dish and lightly spray it with a non-stick cooking spray.
In a medium bowl, combine granulated sugar and crushed graham crackers. Add the melted butter and mix the ingredients to combine everything well.
Reserve ¼ cup of the graham cracker mixture and set aside.
Press the remaining graham cracker crumbs firmly into the bottom of the prepared 9×13-inch baking dish.
Cheesecake Filling
Take a medium-sized bowl. Add cream cheese with granulated sugar. Using a hand mixer, cream both ingredients together.
Pour in vanilla extract and mix until well blended.
In a large bowl, add jello mix with boiling water. Whisk the mixture for about 2 minutes until the jello mix dissolves. Add cold water to the mixture and set it in the refrigerator for a few minutes. But make sure that your gelatin doesn't set.
In a stand mixer, add the evaporated milk in a stand mixer with the bowl chilled in the refrigerator. Mix the milk (for about 5 minutes) on high until soft peaks form. You can also use an electric hand mixer, but make sure to keep the bowl chilled, in which you will whip the evaporated milk.
Add the jello mixture to the milk. Whisk for 30 seconds. Add cream cheese mixture and whisk for 30 more seconds.
Pour the mixture into the pan prepared with the crust. Top the cheesecake with the reserved graham cracker mixture.
Your Woolworth cheesecake is ready. Chill the cheesecake overnight before serving.