Woolworth Cheesecake Recipe
The Woolworth Cheesecake is a timeless dessert, beloved for its creamy, smooth filling and buttery graham cracker crust. Originally popularized at the Woolworth lunch counters, this dessert has become a nostalgic classic that is perfect for any occasion. With simple ingredients and a few easy steps, you can recreate the taste of Woolworth's famous cheesecake right in your kitchen.
Equipment
- Springform Pan – A springform pan is essential for cheesecakes to ensure easy removal of the cake without damaging its structure. A 9-inch springform pan is ideal for this recipe.
- Mixing Bowls – You will need at least two mixing bowls: one for the crust ingredients and another for the cheesecake filling.
- Electric Mixer or Handheld Mixer – To beat the cream cheese mixture smoothly, an electric mixer will save time and help achieve the creamy texture needed for the filling. A handheld mixer is perfectly sufficient for this.
- Measuring Cups and Spoons – Accurate measurements for ingredients like sugar, butter, and cream cheese are key to the success of the recipe.
- Spatula – A spatula is helpful for scraping down the sides of your mixing bowl and smoothing out the cheesecake filling in the pan.
- Whisk – You’ll need a whisk for stirring the sour cream and heavy cream into the cheesecake mixture to ensure everything blends together smoothly.
- Oven – Preheat to 325°F (163°C) to bake the cheesecake to perfection.
- Cooling Rack – Once the cheesecake has finished baking, a cooling rack will help it cool more evenly and faster.
- Plastic Wrap or Aluminum Foil – This is for covering the cheesecake while it chills in the refrigerator to prevent any odors from the fridge affecting the flavor.
- Knife or Cake Slicer – For slicing the cheesecake after it has chilled.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup melted butter
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is fully combined. Press this mixture into the bottom of a springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Mix everything together until fully combined and smooth.
- Bake the cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly wobbly.
- Cool the cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. Then, remove the cheesecake from the oven and let it cool to room temperature.
- Chill the cheesecake: After the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight for the best texture. Before serving, remove the sides of the springform pan.
- Serve: Slice and serve with fresh berries or a drizzle of fruit compote, if desired. Enjoy your homemade Woolworth Cheesecake!
Notes
- For best results, make sure all ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, creamier filling.
- If you're short on time, you can use a pre-made graham cracker crust, but homemade is always worth the extra effort.
- Feel free to top the cheesecake with fresh fruit, chocolate syrup, or a homemade berry compote for an extra special touch!
