Cooking – Icebox Woolworth Cheesecake

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Whenever I’ve mentioned the Icebox Classic Woolworth Cheesecake, I’ve received several questions about the preparation and baking. Many people have asked why it is different from other variations of the classic dessert. The short answer is that it’s better quality. This frozen treat is made on a smaller scale and is not as processed as the standard ones you find in supermarkets.

I’d love to tell you I knew all about the Icebox Classic as a child. I was too young to learn about nutrition, but I can say that I used to watch my mom and grandma cooking away from the television, the only thing I could see being cooked on the appliance being the occasional fruit salad. When I was young, I couldn’t imagine the world of cooking I know now. To me, cooking meant running out to the corner market to buy ingredients, sometimes going without as long as an entire week. It certainly seemed more interesting to me when I could indulge in ice cream or two.

I grew up in a house with two brothers, my dad being the primary breadwinner. I learned how important it was to eat healthily, and by having nutritious meals, I was learning a lot about nutrition at the time. On the other hand, my younger brother learned from his dad, who I believe was a doctor. He would make sure our family ate a well-balanced diet and take whatever was available no matter how much was in it. Dad was also a big help when I started cooking for us since he’d been doing it since he was a small child.

The first time I cooked a traditional cheesecake, I remember thinking how strange it was to bake something that looked so similar to a cake made out of chocolate cake. I quickly realized that I had been wrong, and the cooking aspect of this frozen dessert didn’t seem so foreign to me after all. It tasted just as good as it looked and was quite easy to make. My interest in duplicating the same success was only compounded when I discovered that many cookbooks teach you how to make a frozen dessert like this.

One of the recipes I tried instructed me to grease a wooden bowl and coat it with a butter-flavored paste. I went ahead and put a layer of Swiss cheese over the paste, followed by a layer of sour cream, then a layer of packed fruit like lemon or peaches. Then I put the frozen dessert into the greased wooden bowl and pressed it down until the cheese and fruit were completely covered. After waiting approximately thirty minutes for the cake to defrost,

This particular recipe called for a pound of cheese per serving, but I found that I only needed two servings. Either way, I was impressed with the end product, which was absolutely delicious. I would be interested in trying it again just for the fun of it. It is one of those rare “ah-ha!” moments where the moment actually shows you how to do something right.

After my disastrous trip to the grocery store, I returned home, tossed the box of Cheesecake in the garbage, and started my search for a new recipe. Luckily, I found an excellent cookbook on “Cheese and Chocolate” by Beverly Coffman. This book had all of my favorite recipes, including the one I’d been looking for. Not only was the book very descriptive, but it also gave me a few extra tips that I had never considered before. In fact, I’m sure that some of the things I’d never tried wouldn’t even exist if I’d had this book.

After spending time with the children and getting some much-needed alone time, I took some time to reflect on the experience. Although my original idea was to just replicate the original recipe, I had a hard time thinking that was a good idea since we weren’t going to eat the same dessert twice. The end result was delicious, though, so I guess I’ve actually gained a new appreciation for how difficult the Cheesecake is to make at home. Besides, what’s the harm in trying to imitate something that costs two or three times as much?

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