Woolworth Icebox Cheesecake
crust
2 cups honey graham crackers, finely crushed
1 tbsp sugar
1 stick butter, melted
Filling
1 – 8 oz cream cheese, room temperature
1 c sugar
2 tsp vanilla
1 box (3 ounces) lemon jello mix
½ cup boiling water
½ cup cold water
1 can evaporated milk, chilled in freezer for 30 minutes
Chill the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.) Do not skip this step.
Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
In a medium bowl, add graham crackers and sugar and mix together.
Add melted butter and mix until all is incorporated
Reserve ¼ cup of the graham cracker mixture and set aside
Press the remaining crumbs firmly into the bottom of the prepared 9×13-inch baking dish. Set aside.
In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
In a separate large bowl, add jello mix and boiling water. Whisk until the jello mix dissolves (1-2 minutes). Add cold water and set the mixture in the refrigerator for a few minutes while you prepare the rest of the filling, but do not let the gelatin set.
To a stand mixer, add the chilled bowl and whisk attachment. Add the evaporated milk and mix on high until soft peaks form (about 5 minutes).
Add the jello mixture and continue to whisk for 30 more seconds.
Add cream cheese mixture and whisk for 30 more seconds.
Pour mixture into the pan and top with the reserved graham cracker mixture.
Chill overnight before serving.
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