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Grandma Jane's Woolworth's Icebox Lemon Cheesecake Recipe

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This recipe for Grandma Jane's Woolworth's Icebox Lemon Cheesecake is from The Thomas/Torres Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 oz.) can chilled evaporated milk
1⅔ c. graham cracker crumbs
½ c. powdered sugar
6 T. melted butter
1 c. boiling water
1 (3 oz.) box lemon jello
1 (8 oz.) cream cheese
1 c. granulated sugar
4 T. lemon juice
Directions:
Directions:
Shake evaporated milk and chill at least 1 hour. In a small bowl, using a wire whisk, dissolve jello into boiling water for 1 to 2 minutes, set aside to cool to luke warm. Combine graham cracker crumbs, powdered sugar and melted butter. Reserve ⅓ c. of graham cracker mixture for topping. Press the remaining firmly into bottom of an 11½ x 7½ dish. (You can use a 9x13 pan, but it will be thinner.) Refrigerate until needed. In another bowl, beat cream cheese, granulated sugar and lemon juice until smooth. Beat in cooled jello until well blended, refrigerate. She the chilled evaporated milk again and pour into a large mixing bowl. Beat on high until light and fluffy, approximately 3-4 minutes, it should have beaten egg consistency. Beat in cream cheese jello mixture. Pour into crust, sprinkle with remaining crumbs. Refrigerate several hours before cutting.

 

 

 

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