Who doesn’t remember the Woolworth Ice Box Cheesecake, a light and refreshing icebox dessert made famous by Woolworth’s lunch counter back in the 1960s? It was a special occasion favorite in my family, and I have fond memories of waiting impatiently for my own slice of this frozen dessert. It’s so delicious, you won’t believe it doesn’t require baking—it is the easiest cheesecake you’ll ever make.
Here is my super easy, no-bake, classic icebox cake recipe. It’s the same one that Granny used when I was a little girl on our farm. My favorite part? The bottom layer is a thin layer of crisp graham cracker with a touch of coarse brown sugar sprinkled on top! How delicious!
How to prepare the no-bake Woolworth Ice Box Cheesecake
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Ingredients:
Crust:
- 1 pound graham cracker crumbs
- 8 ounces margarine
- 1 ounce supertine sugar
Filing:
- 1 pound cream cheese
- 1 pound sugar ounce vanilla
- 8 ounces royal lemon gelatin
- 10 ounces boiling water
- 10 ounces cold water
- 1 pound, 10 ounces chilled evaporated milk (chilled at least 24 hours)
Directions :
Follow these simple steps to prepare the famous Woolworth Ice Box Cheesecake:
Start by mixing graham cracker crumbs, melted margarine, and a touch of superfine sugar to form your crust. Reserve about eight ounces of this mixture and press the rest into the bottom and up the sides of a full-sized steam table pan.
For the creamy filling, beat the cream cheese with sugar until smooth, then enhance with vanilla, mixing for an additional three minutes. Remember to scrape the sides once during mixing to ensure everything combines well.
In a separate bowl, dissolve the lemon gelatin in boiling water, then stir in cold water and let it cool to 75 degrees Fahrenheit. Make sure it doesn’t set.
In a chilled mixing bowl, whip the chilled evaporated milk with a wire whip until it forms peaks, about three minutes. Quickly fold in the cooled gelatin mixture, mix briefly for about 30 seconds, then blend in the cream cheese mixture for another 30 seconds until everything is well incorporated.
Pour this luscious mixture into your crust-lined pan, smoothing it out evenly. Sprinkle the reserved crust mixture on top, leaving about ¼ inch of space from the top of the pan.
Chill the cheesecake in the refrigerator overnight to set perfectly. Enjoy this classic delight straight from the fridge!
FAQs:
What are the key ingredients needed for the Woolworth Icebox Cheesecake?
To make the famous Woolworth Icebox Cheesecake, you’ll need lemon Jell-O, boiling water, cream cheese, granulated sugar, lemon juice, Carnation Evaporated milk, and graham crackers for the crust. All these components combine to create a light and creamy no-bake cheesecake with a delightful lemony flavor.
How is the crust for the cheesecake prepared?
For the crust, graham crackers are crushed and mixed with melted butter. This mixture is then pressed into the bottom of a 9×13-inch baking pan to form a firm base for the cheesecake. The crust can also be topped with additional graham cracker crumbs for added texture.
What are the steps to prepare the filling of the cheesecake?
Firstly, the lemon Jell-O is dissolved in boiling water and allowed to cool slightly. In a separate process, cream cheese, sugar, and lemon juice are beaten until smooth. The cooled Jell-O is then incorporated into this mixture. In another bowl, the evaporated milk is whipped until fluffy before it is folded into the cream cheese mixture, ensuring the filling is light and aerated.
What are some tips for ensuring the cheesecake sets properly?
To ensure the cheesecake sets properly, it is essential to chill the evaporated milk well and whip it to soft peaks before folding it into the cream cheese mixture. The assembled cheesecake should then be chilled, ideally overnight, to allow it to firm up and develop the flavors fully.
Can variations be made to the basic recipe?
Yes, while the traditional Woolworth Icebox Cheesecake is lemon-flavored, you can experiment with different flavors. Adding a swirl of raspberry or strawberry compote, using orange zest instead of lemon, or incorporating chocolate or coffee elements can create delightful variations of the classic recipe.
The Famous Woolworth Ice Box Cheesecake
Ingredients
Crust:
- 1 pound graham cracker crumbs
- 8 ounces margarine
- 1 ounce supertine sugar
Filing:
- 1 pound cream cheese
- 1 pound sugar ounce vanilla
- 8 ounces royal lemon gelatin
- 10 ounces boiling water
- 10 ounces cold water
- 1 pound 10 ounces chilled evaporated milk (chilled at least 24 hours)
Instructions
- To make crust, blend graham cracker crumbs with melted margarine and sugar.
- Press all but eight ounces around sides and bottom of full size steam table pan, saving remainder for top of cake.
- To make filling, cream together sugar and cream cheese. Add vanilla and mix another three minutes.
- Scrape once during mixing.
- Dissolve gelatin in boiling water. Add cold water. Cool to 75 degrees. Do not allow to congeal.
- Chill mixing bowl and wire whip. Whip milk, about three minutes, until it peaks.
- Add gelatin mixture and mix 30 seconds.
- Add cream cheese mixture and mix 30 seconds.
- Pour into crumb lined pan.
- Sprinkle remaining crumbs over top of cheese mix.
- Mixture should be about ¼ inch from top of pan.
- Refrigerate overnight.
