Woolworth Icebox Cheesecake Recipe

 
ipe is a light and fluffy nobake dessert with a hint of lemon flavor on top of a graham cracker crust. I also have a Strawberry Icebox Cheesecake version!
Woolworth Icebox Cheesecake Recipe
Most people over a certain age have probably heard of or even visited a Woolworth store. It started out as a fiveanddime store selling things that only cost 5 or 10 cents until it became a popular department store. And the lunch counter was an added attraction serving food including its famous Icebox Cheesecake Recipe.

Woolworth Icebox Cheesecake Ingredients
There are two parts to this nobake dessertthe graham cracker crust and the light filling. 
Graham Crackers You can buy graham cracker crumbs to use for the crust about 2 cups. Or you could crush sheets of graham crackers. You will need about 14 full sheets of graham crackers for 2 cups of crumbs.
Cream Cheese Be sure the cream cheese is at room temperature when creaming with the sugar.
Jello Mix The lemonflavored box of jello mix gives the dessert just a hint of lemon flavor but not even close to overwhelming. You could even try other flavors of jello! 
Water You will use both boiling water 212F and cold water 55F for the filling.
Evaporated Milk Evaporated milk is superconcentrated milk that helps give the dessert filling its creamy texture. It should not be confused with sweetened condensed milk which has added sugar. They should not be used interchangeably in recipes. Be sure to chill the can of evaporated milk in the freezer for about 30 minutes before using.
Do I Have to Freeze Icebox Cheesecake Recipe?
No you dont have to freeze this dessert even with Icebox in the name. In fact an icebox used to refer to a nonmechanical refrigerator before we had electric refrigerators. So you do have to store the cheesecake in the refrigerator covered for up to a week but no need to make room in your freezer. The only freezing needed with this recipe is to chill the bowl and whisk attachment of a stand mixer.
What if My Evaporated Milk Does Not Form Peaks?
If you looked at the recipe below you may notice the first instruction is to chill the bowl of a stand mixer the whisk attachment and the can of evaporated milk. If you are finding that the evaporated milk is not forming peaks you can place the entire bowl with the contents into the freezer for 1530 minutes and then rewhip. Youll know it is ready to whip again when there are ice crystals on the bowl. Do not leave it longer than 30 minutes.
Evaporated milk has a lower fat content compared to whipping cream so its harder to whip. This is why chilling is