Woolworth's Icebox Cheesecake
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Description
Woolworth's was a dime store famous for its lunch counter. This icebox cheesecake was a popular dessert on the menu. You can now enjoy this delicious, light and fluffy, with a hint of lemon no-bake dessert at home.
Ingredients
Crust:
2 c. (14-16 sheets) honey graham crackers, finely crushed
1 T. granulated sugar
1/2 c. (1 stick) butter, melted
Filling:
8 oz. block cream cheese, at room temperature
1 c. granulated sugar
2 t. vanilla extract
3 oz. box lemon Jello mix
1/2 c. boiling water, about 212 degrees F
1/2 c. cold water, about 50 degrees F
12 oz. can evaporated milk, chilled in the freezer for 30 minutes
Directions
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Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes to help get peaks when whipping the evaporated milk. DO NOT skip this step!
Crust:
Lightly spray a 9×13" baking dish with non-stick cooking spray.
In a medium bowl, add the crushed graham crackers and sugar; mix together. Add melted butter; mix until all ingredients are fully incorporated and there are no dry spots.
Reserve 1/2 c. graham cracker mixture; set aside.
Press the remaining crumbs firmly into the bottom of the prepared baking dish; set aside.
Filling:
In a medium bowl, cream together the cream cheese and sugar with a hand held mixer. Add vanilla; mix until well blended, about 2-3 minutes. Set aside.
In another large bowl, add the Jello mix and the boiling water. Whisk until the Jello mix dissolves, 1-2 minutes. Add cold water; place the mixture in the refrigerator for a few minutes while preparing the rest of the filling, but DO NOT let the gelatin set.
Add the chilled bowl and the whisk attachment to a stand mixer. Add the evaporated milk; mix on High until soft peaks form, about 5 minutes. Add the Jello mixture; continue to whisk for 30 more seconds. Add the cream cheese mixture; whisk for 30 more seconds.
Pour the mixture into the prepared pan; top with the reserved graham cracker mixture.
Chill overnight before serving.
12 servings