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Famous Woolworth Ice-Box Cheesecake served on a plate with lemon garnish.

Woolworth Ice-Box Cheesecake

This light and airy no-bake cheesecake combines the freshness of lemon and the creaminess of whipped evaporated milk, making it a perfect dessert for hot days.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups Graham cracker crumbs Plus a few tablespoons for sprinkling on top
  • 1/2 cup Unsalted butter, melted To bind the crumbs
Filling
  • 1 box Lemon gelatin, 3 ounces Dissolved in 3/4 cup hot water and cooled to room temp
  • 8 ounces Cream cheese, softened
  • 1 cup Granulated sugar, divided 3/4 cup for the filling, 1/4 cup to sweeten the whipped milk
  • 1 can Evaporated milk, 12 ounces Well chilled for at least overnight
  • 2 tablespoons Fresh lemon juice Brightens the filling
  • 1 teaspoon Vanilla extract Rounds out the flavor
  • 1 pinch Fine salt It wakes everything up

Method
 

Preparation
  1. Use a 9x13 inch pan and line it with parchment paper.
  2. In a bowl, mix graham cracker crumbs and melted butter together, then press two thirds of the mixture into the prepared pan.
  3. Reserve the rest for topping.
  4. Dissolve the lemon gelatin in hot water and let it cool to room temperature.
  5. In a separate bowl, beat the cream cheese with 3/4 cup of sugar, lemon juice, vanilla, and salt until smooth.
  6. Whip the chilled evaporated milk with the remaining 1/4 cup sugar until thick and billowy.
  7. Fold the cooled gelatin into the cream cheese mixture and then fold in the whipped milk.
  8. Pour the filling into the crust, sprinkle with reserved crumbs, and chill until firm, at least 4 hours or overnight.

Notes

Keep evaporated milk very cold for best results. If you want sharper edges, refrigerate for 4 hours minimum or freeze for 30 to 45 minutes before slicing. Adjust lemon zest for stronger lemon flavor.