WOOLWORTH CHEESECAKE -
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
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.
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