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.
MARY'S WOOLWORTH'S CHEESECAKE
Make and share this Mary's Woolworth's Cheesecake recipe from Food.com.
Provided by wjorma
Categories Cheesecake
Time 20m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 8
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.
- Spread filling over and top with 1/4 cup more crushed.
- Graham crackers. Chill.
Nutrition Facts : Calories 232.9, Fat 9.5, SaturatedFat 5.1, Cholesterol 29.1, Sodium 166.6, Carbohydrate 33.9, Fiber 0.3, Sugar 26.2, Protein 4.2
NO-BAKE PEACH CHEESECAKE WITH WHEAT THINS CRUST
The salty-sweet crust on this no-bake peach cheesecake recipe is not to be missed. This is the best summer dessert-no oven required.
Provided by Rebecca Firkser
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
- Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes. Do ahead: Crust can be made 2 days ahead. Keep frozen.
- Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
- Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
- Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
- Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30-40 minutes.
- Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture. Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.
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