Woolworths Refrigerator Cheesecake Food

NO BAKE LEMON CHEESECAKE

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.

WOOLWORTH ICE BOX CHEESECAKE

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.

FAMOUS WOOLWORTH ICE BOX CHEESECAKE

Steps:

• 1. Dissolve Jell-O in boiling water. Cool until slightly thickened.
• 2. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
• 3. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
• 4. Line bottom of 9 x 13-pan with crushed Graham crackers.
• 5. Spread filling over and top with more crushed Graham crackers. Chill.

WOOLWORTH'S FAMOUS ICEBOX CHEESECAKE RECIPE - (3.8/5)

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.

NO BAKE CLASSIC WOOLWORTH CHEESECAKE

Steps:

• Dissolve Jell-O in boiling water. Cool until slightly thickened.
• Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
• Beat the Evaporated milk/heavy cream until fluffy.
• In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
• Add thickened Jell-O and slowly mix in whipped evaporated milk.
• Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
• Chill at least 2 hours and up to overnight, store covered in refrigerator.

MARY'S WOOLWORTH'S CHEESECAKE

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.

CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator.
• Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
• Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
• Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
• Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
• Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.

WOOLWORTH'S REFRIGERATOR CHEESECAKE

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.