NO BAKE LEMON CHEESECAKE
This easy, no bake lemon cheesecake recipe is a copycat of the one Woolworth's used to serve at their lunch counters in the 1960s. It was good then and it's even better now!
Provided by Marye Audet-White
Categories No Bake Dessert
Time 8h5m
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water.
- Let cool until it starts to thicken, about 20 to 30 minutes.
- Beat cream cheese, sugar and lemon juice on low until smooth.
- Add thickened gelatin; beat until well blended.
- In another bowl, beat chilled evaporated milk until fluffy.
- Carefully fold in the cream cheese mixture and blend well with a rubber spatula.
- Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
- Spoon the filling into pan gently, spreading evenly with a spoon.
- Top with more crushed graham crackers, cover, and chill overnight.
- Cut in squares to serve.
Nutrition Facts : Calories 276 kcal, Carbohydrate 42 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 250 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
WOOLWORTH ICE BOX CHEESECAKE
Make and share this Woolworth Ice Box Cheesecake recipe from Food.com.
Provided by Katrina Wynn
Categories Cheesecake
Time 1m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve Jell-O in boiling water. Cool until slightly thickened.
- Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
- In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
- Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
- Spread filling over and top with more crushed Graham crackers. Chill.
WOOLWORTH'S FAMOUS ICEBOX CHEESECAKE RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- Shake the chilled can of evaporated milk really well then put it along with a very large mixing bowl in the freezer for at least 30 minutes. Meanwhile, in a small mixing bowl, whisk together the pack of Jell-O and the boiling water until well combined. Refrigerate but do not let it start to congeal. In another bowl, whisk together the graham cracker crumbs, confectioners sugar, and melted butter. Reserve 1/3 cup of the mixture to use on top. Lightly press the remaining crumbs in the bottom of a 13x9" pan. Refrigerate or put in the freezer until the filling is ready. In a large mixing bowl and using a mixer, beat together the cream cheese, granulated sugar, and lemon juice until smooth and creamy. Beat in the cooled (needs to be cold to the touch) Jell-O. Refrigerate mixture for now. Pour the can of cold evaporated milk into the chilled mixing bowl. Beat on high speed of mixer until light and fluffy, about 2 to 3 minutes. (It should be thick, similar to the consistency of stiffly beaten egg whites.) Beat in the cream cheese mixture. Pour mixture over the chilled crust. Sprinkle the remaining crumbs over the top. Refrigerate for several hours before cutting into squares.
WOOLWORTH'S REFRIGERATOR CHEESECAKE
When I was younger, I lived in a walk up apartment across from a lovely little one stop shop called Woolworth's. They had a wonderful lunch counter and one of the favorite and most asked for desserts was their Refrigerator Cheesecake. When they were forced to close their doors they shared the recipe with some of us. I have...
Provided by Rose Michaelsen
Categories Other Desserts
Time 5h
Number Of Ingredients 10
Steps:
- 1. Put in FREEZER overnight the large mixing bowl for a stand mixer or equivalent size for hand mixer, the beaters and spatula you will use. Also add the canned milk to the REFRIGERATOR overnight unopened.
- 2. Prepare room in your refrigerator for a glass dish of 9"X 13" size and lightly butter the dish and set aside while you gather the ingredients. Leave the milk and bowl and utensils in the cold area they are in.
- 3. Make a light graham or vanilla wafer crust with the margarine and sugar/sugar substitute and crumbs. Reserve 2 Tblsp of the crust and line the bottom only of the glass dish with the rest and chill until ready for the filling.
- 4. Make the gelatin in the 1 cup boiling water and when totally dissolved add the 20 ounce can of crushed pineapple and the juice. Cream the cream cheese until softened and add the pineapple jello mixture and blend until incorporated. Add the sugar or sugar substitute and the vanilla and set aside at room temperature.
- 5. Take the mixing bowl, beaters, and the milk from the cold areas and immediately put the mixer together and pour the cold milk in the bowl and beat until the consistency of firm whipped cream.
- 6. Pour the pineapple/gelatin mixture in the milk slowly and fold in until well blended.
- 7. Slowly pour in on the graham/vanilla crust in dish and sprinkle lightly with the reserved crumbs. Refrigerate overnight or at least 4 hours. Cut with a knife dipped in cold water and serve generous servings as it is very light.
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