Heavenly Lemon-Infused Woolworth Icebox Cheesecake

Embark on a journey of culinary nostalgia with the Woolworth Icebox Cheesecake Recipe—a luscious, no-bake dessert offering a delicate lemon essence atop a graham cracker crust. Transport yourself back to an era when Woolworth was not just a store but a cherished experience, complete with a renowned lunch counter featuring the famed Icebox Cheesecake.

Woolworth Icebox Cheesecake Ingredients

This delectable no-bake delight comprises two components—the graham cracker crust and the ethereal filling.

1. Graham Crackers: Opt for graham cracker crumbs (about 2 cups) or crush approximately 14 full sheets of graham crackers to yield the required 2 cups of crumbs.
2. Cream Cheese: Ensure the cream cheese is at room temperature when blending with sugar.
3. Jello Mix: The lemon-flavored jello mix imparts a subtle lemony note to the dessert. Feel free to experiment with other jello flavors.
4. Water: Both boiling water (212°F/100°C) and cold water (50°F/10°C) play essential roles in crafting the filling.
5. Evaporated Milk: Distinguishable from sweetened condensed milk, evaporated milk lends a concentrated creaminess to the filling. Chill the can in the freezer for 30 minutes before use.

Do I Have to Freeze Icebox Cheesecake Recipe?

Contrary to its name, freezing is not required. Store this dessert in the refrigerator (covered) for up to a week. The term “icebox” harks back to a bygone era when it referred to a non-mechanical ‘refrigerator,’ predating electric refrigerators. The only freezing necessary for this recipe involves chilling the bowl and whisk attachment of a stand mixer.

What if My Evaporated Milk Does Not Form Peaks?

Should your evaporated milk not form peaks, place the entire bowl with its contents in the freezer for 15-30 minutes before re-whipping. Once ice crystals appear on the bowl, it’s ready to be re-whipped. The lower fat content of evaporated milk makes it harder to whip, emphasizing the importance of proper chilling.

How Does it Taste?

Indulge in a heavenly experience! These clouds of softness, aptly named “cloud cheesecake,” offer a velvety texture that melts in your mouth. The subtle lemon note enhances the overall creamy deliciousness, making this dessert a culinary masterpiece well worth the effort.

Ingredients

Crust

• 2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed
• 1 tablespoon granulated sugar
• ½ cup (1 stick / 113g) butter, melted

Filling

• 1 block (8 ounces) cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 2 teaspoons vanilla extract
• 1 box (3 ounces) lemon jello mix
• ½ cup boiling water, about 212°F (100°C)
• ½ cup cold water, about 50°F (10°C)
• 1 can (12 ounces) evaporated milk, chilled in freezer for 30 minutes

Instructions

Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.) Do not skip this step.

Crust

1. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
2. In a medium bowl, add graham crackers and sugar and mix together.
3. Add melted butter and mix until all ingredients are fully incorporated (no dry spots).
4. Reserve ¼ cup of the graham cracker mixture and set aside.
5. Press the remaining crumbs firmly into the bottom of the prepared 9×13-inch baking dish. Set aside.

Filling

1. In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
2. In a separate large bowl, add jello mix and boiling water. Whisk until the jello mix dissolves (1-2 minutes). Add cold water and set the mixture in the refrigerator for a few minutes while you prepare the rest of the filling, but do not let the gelatin set.
3. To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix on high until soft peaks form (about 5 minutes).
4. Add the jello mixture and continue to whisk for 30 more seconds.
5. Add cream cheese mixture and whisk for 30 more seconds.
6. Pour mixture into the pan and top with the reserved graham cracker mixture.
7. Chill overnight before serving.