Time: Preparation: 15 minutes         Chilling time: 12 hours and 30 minutes                Servings: 12

 

 

 

You can find in this article one of the creamiest cakes that you can ever make without using an oven. This recipe is going to help us learn how to make a simple and yummy cheesecake.

 

This dessert can be served after meals of as a midday snack. You can even make it for gatherings. I am sure that your guests are going to love it and ask for second pieces. This Woolworth icebox cheesecake is not too sweet. We use lemon flavoured Jello, but it is not overwhelming. So, you are free to use any flavour that you like. Any flavour that you choose combines greatly with the taste of the vanilla extract in the filling. In terms of texture, the crust in the base is buttery, crunchy and soft at the same time. The filling adds special tenderness to our cheesecake. It is very creamy and delicious.

 

I highly recommend you to try this icebox cheesecake. It is very simple to make and it is prepared in few minutes only. Nevertheless, the more you keep it in the fridge, the better. This allows you to obtain the desired consistency of the filling and make the crust softer. The ingredients used in this American dessert are available in every store and they are cost-friendly.

 

For people who are making cheesecake for the first time, just make sure to follow the instructions below and the tips provided for a successful result. For details on how to serve and store this cheesecake, read the rest of our recipe. For details about how nutritious this cheesecake is, check the table by the end of this recipe. You will not regret making this dessert. Enjoy.

 

 

 

 

INGREDIENTS:

Crust

• 2 cups  (168 g) finely crushed honey graham crackers,
• 1 tablespoon granulated sugar
• 1 stick (½ cup / 113g) melted butter,

 

Filling

• 1 block (8 ounces) cream cheese, at room temperature
• 1 cup (200 g) granulated sugar
• 2 teaspoons vanilla extract
• 1 box of 3 ounces lemon Jello mix
• ½ cup boiling water, (about 212° Fahrenheit)
• ½ cup cold water, (about 50°Faherenheit)
• 1 can of 12 ounces evaporated milk, chilled in freezer for 30 minutes.

 

 

INSTRUCTIONS:

1. To get peaks while whisking the evaporated milk, put your whisk attachment, the can of evaporated milk and the bowl of the stand mixer in the freezer for at least 30 minutes.

 

Crust:

1. Prepare your 9×13-inch baking spray by lightly spraying it with a nonstick cooking spray.
2. Mix together the finely crushed graham crackers with sugar in a medium bowl.
3. Add in the melted butter and combine well until everything is incorporated.
4. Save ¼-cup of the graham cracker mixture for later.
5. Spread this mixture in the bottom of the prepared baking dish and press it to cover the bottom. Set aside.

 

 

Filling:

1. Whisk together cream cheese with sugar in a medium bowl using a hand mixer.
2. Mix in vanilla for 2 to 3 minutes and set the cream aside.
3. In another large bowl, Whisk jello with boiling water until it dissolves to a maximum of 2 minutes.
4. Add cold water and place the large bowl in the fridge for few minutes.
5. In a stand mixer, mix the evaporated milk on high speed for 5 minutes until the soft peaks form.
6. Add in the Jello mixture to the stand mixer and whisk for 30 seconds.
7. Whisk in the cream cheese mixture for another 30 seconds.
8. Spread the filling evenly on top of the pressed graham cracker base.
9. Sprinkle the reserved ¼ cup of graham cracker mixture.
10. Place it in the fridge to cool overnight. .
11. Serve and enjoy!

 

 

Notes:

• You can use graham cracker crumbs without crushing them yourself.
• You will need 14 graham cracker sheets in order to have 2 cups of crumbs.
• You can use other flavours of Jello.
• The evaporated milk plays an important role to have that creamy texture.
• If the evaporated milk does not form peaks, place the whole bowl in the freezer for 15 to 30 minutes maximum and whip it again.
• Do not skip the first step in our recipe.
• When you put the large bowl of the cream cheese mixture in the fridge, do not let the gelatin set.

 

How to serve?

Cut the cheesecake into slices and serve alone with your favourite drink!

 

 

How to store?

• You can store this cheesecake covered for a maximum of one week.
• You do not need to freeze this icebox cheesecake.

 

 

Nutrition Facts:

Calories	328.25kcal	16%
Total Fat	17.77g	25%
Carbs	38.68g	15%
Sugars	28.08g	31%
Protein	4.75g	10%
Sodium	201.54mg	10%
Potassium	138.3mg	4%
Iron	0.62mg	4%
Zinc	0.46mg	5%
Vitamin A	167.44mcg	21%
Vitamin C	0.54mg	1%