1. Make the Crust
Mix graham cracker crumbs, sugar, and melted butter until moistened.
Press firmly into the bottom (and slightly up the sides) of a 9-inch springform pan or pie dish.
Chill 15 minutes.
2. Prepare the Gelatin
Dissolve gelatin in ½ cup boiling water, stirring until clear. Cool to room temperature (but not set).
3. Make the Filling
Beat cream cheese, powdered sugar, lemon juice, and vanilla until smooth and fluffy (2–3 mins).
Gently fold in whipped cream until no streaks remain.
Slowly drizzle in cooled gelatin, folding constantly until fully blended.
4. Assemble & Chill
Pour filling over crust. Smooth the top.
Refrigerate at least 4 hours, or preferably overnight, until set.
5. Serve the Retro Way
Run a knife around the edge before releasing springform.
Slice with a warm, wet knife for clean cuts.
Top with fresh strawberries, a dollop of whipped cream, or a glossy fruit glaze.
Classic Woolworth touch: Serve with a side of strawberry sauce—simmer 1 cup sliced strawberries + 2 tbsp sugar + 1 tsp lemon juice until saucy.
Serving Suggestions
Lunch counter style: With black coffee or a milkshake
Summer favorite: With macerated berries and mint
Holiday twist: Swap berry gelatin for cherry or peach
Decadent upgrade: Drizzle with chocolate or caramel
Make-Ahead & Storage Tips
Best made 1 day ahead—flavors meld and texture firms perfectly.
Store covered in fridge up to 5 days.
Freeze? Yes! Wrap well—thaw overnight in fridge. Gelatin may weep slightly but flavor remains.
Frequently Asked Questions
Q: Can I use unflavored gelatin?
A: Yes—but you’ll lose the fruity note. Add ½ cup fruit puree and 2 tbsp extra sugar.
Q: No springform pan?
A: Use a pie dish—just serve scoops instead of slices.
Q: Gluten-free?
A: Yes! Use GF graham crackers (like Pamela’s) or almond meal crust.
Q: Why gelatin?
A: It gives the signature light set—without baking or eggs. Authentic to the era!
A Slice of Simpler Times
The Woolworth Cheesecake isn’t just a dessert—it’s a time machine. It recalls an era when lunch counters were community hubs, when dessert was modest but memorable, and when “fancy” meant thoughtful, not fussy.
So crush those graham crackers, dissolve that Jell-O, and chill with confidence. Because sometimes, the best recipes aren’t new—they’re rediscovered.
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