No-Bake Woolworth Icebox Cheesecake

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Introduction:
The No-Bake Woolworth Icebox Cheesecake is a delightful and nostalgic dessert that harks back to the days of the Woolworth lunch counter. This light and airy cheesecake requires no baking, making it an ideal treat for hot summer days or when you need a quick and easy dessert. Its creamy texture combined with a graham cracker crust is sure to be a hit at any gathering.

Ingredients:

For the Crust:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Filling:

  • 1 package (3 oz) lemon Jell-O
  • 1 cup (240ml) boiling water
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk, well-chilled
  • 1 tablespoon lemon juice

Optional Additions:

  • Fresh berries for topping
  • Whipped cream for serving

Instructions:

1. Prepare the Crust:

  • In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  • Add the melted butter and mix until well combined.
  • Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
  • Refrigerate while you prepare the filling.

2. Prepare the Filling:

  • In a small bowl, dissolve the lemon Jell-O in the boiling water. Let it cool to room temperature, but do not let it set.
  • In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  • Gradually add the cooled Jell-O mixture to the cream cheese mixture, beating until well combined.
  • In a separate bowl, beat the chilled evaporated milk until it becomes thick and forms soft peaks.
  • Fold the whipped evaporated milk into the cream cheese mixture until fully incorporated.
  • Add the lemon juice and gently mix to combine.

3. Assemble the Cheesecake:

  • Pour the cheesecake filling over the prepared crust in the baking dish.
  • Smooth the top with a spatula to create an even layer.

4. Chill the Cheesecake:

  • Refrigerate the cheesecake for at least 4 hours or until set. For best results, refrigerate overnight.

5. Serve:

  • Once set, slice the cheesecake into squares and serve chilled.
  • Top with fresh berries or a dollop of whipped cream, if desired.

Tips for Success:

  • Ensure the evaporated milk is well-chilled before whipping to achieve the best volume.
  • Use room temperature cream cheese to avoid lumps in the filling.
  • For a firmer crust, bake it at 350°F (175°C) for 10 minutes before adding the filling, then let it cool completely.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 250
  • Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 40mg
  • Sodium: 180mg
  • Carbohydrates: 29g
  • Fiber: 0g
  • Sugars: 22g
  • Protein: 4g

Recommendation:
This No-Bake Woolworth Icebox Cheesecake is a versatile dessert that can be adapted to your taste. Try using different flavors of Jell-O or adding a layer of fruit compote between the crust and filling for a delicious twist. Keep it refrigerated and enjoy within 3-4 days for the best texture and flavor.

Enjoy your refreshing No-Bake Woolworth Icebox Cheesecake!

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