If you’re looking for a dessert that brings back nostalgic memories, then this Woolworth Cheesecake is the perfect choice. Originating from the famous Woolworth’s lunch counters, this cheesecake has a creamy texture and a delightful flavor that makes it a timeless favorite. You’ll find that it’s not just a dessert, but a piece of history that you can recreate in your own kitchen.
This recipe captures the essence of the original Woolworth Cheesecake, boasting a smooth and velvety filling atop a buttery graham cracker crust. It’s incredibly simple to make, yet it delivers an impressive result that will have everyone asking for seconds.
The Best Woolworth Cheesecake Recipe
This Woolworth Cheesecake features a rich and creamy filling that perfectly balances sweetness and tanginess, creating a delightful taste experience. The buttery graham cracker crust adds a satisfying crunch that complements the smooth texture of the cheesecake beautifully.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and vanilla, mixing until combined. Add the eggs one at a time, mixing well after each addition. Fold in the sour cream, flour, and salt until just combined.
- Bake the Cheesecake: Pour the cream cheese filling over the crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for another hour. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set fully.
- Serve: Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve as is or with your favorite toppings such as fresh berries or whipped cream.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 6g
- Carbohydrates: 29g
