CHEESECAKE BOX RECIPES

Name: Woolworth Ice Box Cheesecake
Prep time: 1 min
Total time: 1 min
Yield: 1 pie, 6 serving(s)
Ingredients: 1 (3 ounce) package lemon Jell-O gelatin; 1 cup boiling water; 8 ounces cream cheese; 1 cup granulated sugar; 4 tablespoons lemon juice (less if you don’t want to much lemon); 1 (14 ounce) can Carnation Evaporated Milk, well chilled; 1 graham cracker pie crust

WOOLWORTH ICE BOX CHEESECAKE RECIPE - FOOD.COM

Woolworth Ice Box Cheesecake Recipe - Food.com image

Make and share this Woolworth Ice Box Cheesecake recipe from Food.com.

Total Time 1 minutes

Prep Time 1 minutes

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 tablespoons lemon juice (less if you don’t want to much lemon)
1 (14 ounce) can Carnation Evaporated Milk, well chilled
1 graham cracker pie crust

Steps:

Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
Spread filling over and top with more crushed Graham crackers. Chill.

Nutrition Facts : Calories 600.9, FatContent 27.9, SaturatedFatContent 12.4, CholesterolContent 61, SodiumContent 487.6, CarbohydrateContent 81.1, FiberContent 0.6, SugarContent 62.2, ProteinContent 9.6

VANILLA CHEESECAKE RECIPE: HOW TO MAKE IT

Vanilla Cheesecake Recipe: How to Make It image

To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each ) cream cheese, softened
1-1/2 cups sugar
3 tablespoons vanilla extract
1/8 teaspoon salt
4 large eggs, room temperature, lightly beaten

Steps:

Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Nutrition Facts : Calories 551 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 159mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 47g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO MAKE IT

As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store! —Wendy Barkman, Breezewood, Pennsylvania
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Reviews 4.8
Total Time 01 hours 45 minutes
Category Desserts
Calories 403 calories per serving

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

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WOOLWORTH ICE BOX CHEESECAKE RECIPE - FOOD.COM

Make and share this Woolworth Ice Box Cheesecake recipe from Food.com.
From food.com
Total Time 1 minutes
Calories 600.9 per serving

Spread filling over and top with more crushed Graham crackers. Chill.

See details

VANILLA CHEESECAKE RECIPE: HOW TO MAKE IT

To me, there is nothing better than a simple, elegant cheesecake where the vanilla takes center stage. And when I'm feeling decadent, I'll add the rich chocolate ganache topping. —Ellen Riley, Murfreesboro, Tennessee
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Desserts
Calories 551 calories per serving

Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

See details

WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE: HOW TO MAKE IT

In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

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