Instructions:
- In a mixing bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- Press the crumb mixture into the bottom of a 9×9-inch square baking dish or a similar-sized dish with a flat bottom. Use the back of a spoon or a flat-bottomed glass to press the crumbs down firmly to form a crust. Place the dish in the refrigerator while you prepare the filling.
- In a separate mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Add 1 cup of granulated sugar and the vanilla extract to the cream cheese. Beat until the mixture is well combined and smooth.
- In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Stir in the fresh lemon juice. The lemon juice not only adds flavor but also helps to stabilize the filling.
- Pour the cheesecake filling over the prepared graham cracker crust in the baking dish.
- Smooth the top of the cheesecake with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set. It’s even better if you can chill it overnight.
- Before serving, you can optionally garnish the cheesecake with whipped cream and fresh berries.
- Slice and enjoy!
This Woolworth Ice Box Cheesecake is known for its creamy texture and slightly tangy flavor from the lemon juice. It’s a simple and classic dessert that has stood the test of time and is still enjoyed by many today.