Lemon desserts hold a special place in my heart, evoking cherished memories of both my grandmother and my mom who would regularly create delightful lemony treats. There’s something about the bright aroma and tanginess of lemons that brings me an instant sense of happiness and contentment, making this lemon icebox cheesecake an absolute delight.
This cheesecake, though not your typical dense and baked version, is a unique and refreshing take on the classic. Its texture is light, silky, and even a touch fluffy, making it a perfect dessert to savor during warm weather. The fact that it requires no baking is a true blessing when the sun is blazing, allowing me to enjoy its heavenly flavors without heating up the kitchen.
What makes this lemon icebox cheesecake even more special to me is its historical significance. It’s not just a delicious dessert; it holds a piece of nostalgia from the past. Many of us who have experienced the iconic Woolworth’s stores will recall their lunch counters, offering not just burgers and milkshakes, but also a slice of this delectable cheesecake. I have fond memories of visiting Woolworth’s with my dad, creating beautiful moments over slices of this tangy and creamy delight.
As I prepare and enjoy this lemon icebox cheesecake, I can’t help but feel a connection to the past, relishing the flavors that have been cherished for generations. The recipe not only satisfies my taste buds but also nourishes my soul with a sense of history and tradition. So, as I indulge in the light, lemony goodness of this cheesecake, I am reminded of the love and memories that make it truly special to me and my family.
INGREDIENTS
Crust
2 cups graham cracker crumbs (more for thicker crust)
1/2 cup (one stick) butter – melted
Filling
1 3oz box of lemon Jell-O
1 cup boiling water
8 oz. cream cheese – room temperature
1 cup granulated sugar
5 Tbsp. fresh lemon juice
1 can regular evaporated milk (14 ½ oz.), well chilled or 1 1/2 cups heavy whipping cream
Topping
1 cup crushed graham crackers