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.
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