The Famous Woolworth Ice Box Cheesecake
Creamy, dreamy, with a hint of lemon and a cloud-like texture, this no-bake cheesecake is a vintage dessert that is easy to assemble and perfect for any gathering.
Servings: 8 servings
Equipment
- Mixing Bowl
- Stand Mixer or Hand Mixer
- 9x13 inch Pan
Ingredients
Ingredients
- 1 can (12-ounce) Carnation evaporated milk, well chilled
- 1 ⅔ cups Graham cracker crumbs
- ½ cup Confectioners’ sugar
- 6 tablespoons Margarine or butter, melted
- 1 box (3-ounce) Lemon Jell-O gelatin (or any flavor)
- 1 cup Boiling water
- 1 package (8-ounce) Cream cheese, softened
- 1 cup Granulated sugar
- 4 tablespoons Fresh lemon juice or 2 teaspoons vanilla extract
Instructions
- In a bowl, combine graham cracker crumbs, confectioners’ sugar, and melted margarine. Stir until the mixture resembles wet sand.
- Press about two-thirds of the crumb mixture firmly and evenly into the bottom of a 9x13-inch pan to create a crust. Reserve the remaining crumbs for topping.
- In a medium bowl, dissolve the lemon Jell-O in boiling water. Stir well and let it cool to room temperature.
- Using a stand or hand mixer, whip the chilled evaporated milk until fluffy and doubled in volume, about 3–5 minutes. Set aside.
- In a separate large bowl, combine softened cream cheese, granulated sugar, and lemon juice (or vanilla). Beat until smooth and creamy.
- Slowly add the cooled gelatin to the cream cheese mixture, beating constantly until well mixed.
- Gently fold the whipped evaporated milk into the gelatin-cream cheese mixture. Mix until just combined for a light, airy filling.
- Pour the filling over the prepared crust. Smooth the top, then sprinkle with the reserved graham cracker crumbs.
- Refrigerate for at least 4 hours, or ideally overnight, until fully set and sliceable.
- Slice, serve, and watch the smiles unfold!
Notes
Store leftover Ice Box Cheesecake covered in the refrigerator for up to 4–5 days. You can freeze this cheesecake (without the crumb topping) for up to 1 month.