You’ve stumbled upon the creamiest, dreamiest cheesecake recipe that’ll make your taste buds dance. Yes, this Woolworths-inspired cheesecake is the dessert of your dreams, combining simplicity with decadence in every bite.
Why This Recipe Works
- The combination of cream cheese and sour cream ensures a rich, creamy texture that’s hard to resist.
- A buttery graham cracker crust provides the perfect crunchy contrast to the smooth filling.
- Baking in a water bath prevents cracks, giving you a flawless cheesecake every time.
- The vanilla and lemon zest add a subtle depth of flavor that elevates the entire dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 4 large eggs
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Preheat and Prep
Preheat your oven to 325°F. Wrap the bottom of your springform pan with aluminum foil to prevent water from seeping in during the water bath. This step is crucial for a leak-free baking experience.
Make the Crust
Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool. This creates a sturdy base for your creamy filling.
Prepare the Filling
Beat the cream cheese and 1 1/4 cups sugar until smooth. Add sour cream, vanilla, and lemon zest, mixing well. Incorporate eggs one at a time, ensuring each is fully blended before adding the next. This ensures a smooth, lump-free filling.
Bake to Perfection
Pour the filling over the crust. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 1 hour and 10 minutes, or until the center is almost set.
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight. This gradual cooling prevents cracks and enhances flavor.
Tips and Tricks
For an even smoother filling, ensure all ingredients are at room temperature before starting. To avoid overmixing, which can incorporate too much air and cause cracks, mix just until each ingredient is incorporated. For a flawless top, run a knife around the edge of the cheesecake before cooling to allow it to contract freely.
Recipe Variations
- Chocolate Swirl: Melt 1/2 cup chocolate chips and swirl into the filling before baking.
- Berry Topping: Top with fresh berries and a glaze made from berry jam for a fruity twist.
- Pumpkin Spice: Add 1 cup pumpkin puree and 1 tsp pumpkin spice to the filling for a fall flavor.
Frequently Asked Questions
Can I use a different type of crust?
Absolutely! While graham cracker crust is classic, you can substitute it with crushed Oreos, vanilla wafers, or even a nut-based crust for a different texture and flavor profile.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will firm up as it cools.
Can I make this recipe gluten-free?
Yes, simply use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free. The filling is naturally gluten-free.
Summary
This Woolworths-inspired cheesecake is a creamy, dreamy dessert that’s perfect for any occasion. With a buttery crust and smooth filling, it’s sure to impress.
