Using cream cheese, a graham cracker crust, and butter, Woolworth’s icebox cheesecake recipe creates a fluffy and flavorful dessert. The two of you would get along well.
No-bake American dessert with a graham cracker crust and a hint of lemon flavor, Woolworth Icebox Cheesecake is a favorite. Because you won’t need to turn on the oven, this dish is ideal for warm days. Doesn’t it sound awesome that you only need a few minutes to get ready and the refrigerator will serve you right? This dish can be prepared in advance, even up to two days in advance. Keep it in the fridge until you’re ready to serve.
This dish boasts a lovely graham cracker crust. It’s simple to do and delicious to eat. To add, this recipe’s cheesecake filling requires the least amount of effort to prepare. It’s easy to make your favorite light and fluffy treats with just a few ingredients and a little bit of mixing.
The dessert is simple to make and tastes great; it’s light and lemony. They’ll love you forever if you bring this to a potluck or even if you simply cook it for your family.
When cheesecake is baked in the oven, the heat mellows the sourness of the lemon juice. In order to achieve the desired flavor for Cook’s Country’s lemon cheesecake, they resorted to using lemon juice as a substitute. In place of the unwelcome “chewing” of the lemon zest or the altered flavor of the lemon extract, a rich and tangy spread made with eggs, butter, cream, sugar, and lemon juice gave a bright lemon flavor. For a more robust lemon taste, I substituted lemon cookies for graham crackers in the pie crust.
Ingredients
CRUST
The equivalent of 2 cups of graham cracker crumbs
1 Tablespoon of White Sugar, Granulated
a half a cup of melted butter
FILLING
1 block of softened cream cheese
sugar, granulated, one cup
Two Tablespoons of Vanilla Extract
Mixture of lemon jello, one box
1/2 cup water at a rolling boil, or around 212 degrees F.
50 degree F water (approximately half a cup).
1 cold can of evaporated milk
Instructions:
Step 1:
Put the mixing bowl and whisk attachment of a stand mixer in the freezer and leave them there for at least 30 minutes.
CRUST
Step 2:
In a medium bowl, combine the crushed graham crackers and sugar, then coat the baking dish gently with nonstick cooking spray. The melted butter should be added to the mixture, and everything should be stirred together thoroughly.
Step 3:
A quarter cup of the graham cracker mixture should be set aside, and the rest should be pressed firmly into the bottom of the prepared baking dish and left there.
FILLING
Step 4:
In a medium bowl, use a hand mixer to beat together the cream cheese and sugar until light and fluffy. Add the vanilla and continue mixing for another 2–3 minutes, or until the mixture is smooth and creamy.
Step 5:
To make the jello filling, combine the jello mix with the boiling water in a large bowl and whisk until the jello mix dissolves. Then, add the cold water and let the mixture sit in the refrigerator for a few minutes.
Step 6:
For about 5 minutes, or until soft peaks form, whip the evaporated milk in a stand mixer fitted with a cooled bowl and whisk attachment.
Step 7:
After 30 seconds, pour in the jello mixture and continue whisking, before adding the cream cheese. Next, add the remaining graham cracker mixture to the top of the liquid and pour the whole thing into the pan.
Step 8:
Preserve in the refrigerator overnight and serve cold.