Susan Morasca, Cayucos, California, remembers a childhood treat her family called Lemon Chiffon Pie. It was like a cheesecake, but lighter in consistency, almost “bubbly,” with a graham cracker crust. It wasn’t baked, and Susan thinks it contained lemon gelatin or lemon pudding along with sour cream or cream cheese.
Several readers sent in recipes for the classic cheesecake served at Woolworth’s in years gone by. This one’s from The Commercial Appeal newspaper in Memphis, Tennessee.
MORE FROM RECIPE BOX:
Recipe Box: Yeast Bread Recipes for Easter
Classic Woolworth’s Cheesecake
Yields 12 to 16 servings.
Crust:
30 squares crushed graham crackers
2 tablespoons sugar
1/4 cup melted butter
Filling:
1 can (12 ounces) evaporated milk
1 cup hot water
1 package (3 ounces) lemon gelatin
1 cup sugar
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
To make graham cracker crust: Combine graham cracker crumbs, sugar and butter. Reserve some crumbs for garnish. Pat remaining crumb mixture into 13-by-9-by-2-inch baking dish and set aside.
To make cheesecake filling: Pour evaporated milk into large bowl. Freeze for 10 to 15 minutes, or until ice crystals form. Whip until stiff.
Add hot water to lemon gelatin; cool.
Combine sugar, cream cheese and vanilla. Stir in gelatin mixture. Gradually add to evaporated milk, mixing for 1 minute.
Pour filling into crust. Sprinkle with reserved graham cracker crumb mixture. Chill overnight.
NOTE: Recipe comes from A Recipe Portrait, The Ramczyk-Platta Collection of Recipes, compiled by Carol Borchardt.
