Oh my goodness, let me tell you about *the famous Woolworth ice box cheesecake*! This classic dessert is a dream come true for cheesecake lovers, with its incredibly creamy texture and delightful flavor that just melts in your mouth. I remember the first time I tried it at a family gathering; it was an instant hit and has been a staple in my kitchen ever since. Trust me, once you get a slice of this beauty, you’ll be hooked! I’ve been making this cheesecake for years, and I can confidently say it’s a crowd-pleaser—perfect for any occasion. So, roll up your sleeves, and let’s dive into making this creamy delight together!
Ingredients List
- 2 cups graham cracker crumbs (finely crushed)
- 1/2 cup unsalted butter, melted (make sure it’s cool but not solid)
- 1 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened to room temperature (this is key for a smooth filling)
- 1 teaspoon vanilla extract (pure is best for flavor)
- 4 large eggs (room temperature, so they mix in easily)
- 1 cup sour cream (full-fat for creaminess)
- 1/4 cup all-purpose flour (to help set the filling)
How to Prepare *the famous Woolworth ice box cheesecake*
Preheat the Oven
First things first, let’s get that oven preheating to 325°F (163°C). Preheating is super important because it ensures that your cheesecake cooks evenly and gets that perfect creamy texture. You want to set the stage for deliciousness, so don’t skip this step!
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs and melted butter until everything is well-blended. You’re looking for a moist mixture that holds together when pressed. Now, grab your springform pan and firmly press that crumb mixture into the bottom, making sure it’s nice and compact. You want a solid base for your cheesecake to rest on—think of it as a cozy bed for all that creamy goodness!
Make the Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy—no lumps allowed! This is where the magic starts. Next, add in your vanilla extract and the eggs one at a time, mixing well after each addition so everything is thoroughly combined. Finally, stir in the sour cream and flour until just mixed. Be gentle now; overmixing can lead to cracks in your cheesecake. We want it silky smooth!
Assemble and Bake
Now it’s time to pour that luscious filling over your beautiful crust in the springform pan. Spread it out evenly with a spatula for a nice flat surface. Pop it in the preheated oven and bake for about 60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle. Once it’s ready, turn off the oven and let the cheesecake cool inside for an hour. This helps prevent cracks and keeps it super creamy!
Chill Before Serving
Once your cheesecake has cooled, it’s time to refrigerate it for at least 4 hours (or overnight if you can resist!). Chilling is crucial because it allows all those flavors to deepen and develop, making every bite a heavenly experience. Trust me, the wait is totally worth it!
Why You’ll Love This Recipe
- It’s incredibly easy to prepare, perfect for both beginner and experienced bakers.
- The creamy texture and rich flavor make it a dessert that everyone will adore.
- Minimal baking time means you won’t be tied to the kitchen for long!
- It’s a make-ahead dessert, allowing you to enjoy stress-free entertaining.
- Versatile enough to be paired with fresh fruit, chocolate, or your favorite sauce.
- Each slice is a nostalgic trip back to classic diners—pure comfort food!
Tips for Success
Alright, friends, here are my tried-and-true tips to make sure your *Woolworth ice box cheesecake* turns out perfectly every single time!
- Use Room Temperature Ingredients: This is a game changer! Make sure your cream cheese, eggs, and sour cream are at room temperature. It helps everything blend smoothly, giving you that silky texture we’re after.
- Avoid Overmixing: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air and lead to cracks in your cheesecake as it bakes. We want a creamy texture, not a bubbly mess!
- Check for Doneness: Remember, your cheesecake should have a slight jiggle in the center when you take it out of the oven. It’ll firm up as it cools and chills in the fridge.
- Flavor Boosters: Don’t hesitate to get creative! Add lemon zest for a refreshing twist or swirl in some fruit puree before baking for added flavor. The options are endless!
- Chill Time is Key: I can’t stress this enough—let it chill for at least 4 hours (or overnight). The flavors meld beautifully, and it sets up perfectly, making those first bites absolutely divine.
- Serve with Style: Dress it up! Top with fresh berries, a drizzle of chocolate sauce, or a sprinkle of crushed nuts for added crunch and visual appeal. Your cheesecake will look as good as it tastes!
Nutritional Information
Here’s the breakdown of the typical nutritional values per serving of *the famous Woolworth ice box cheesecake*. Keep in mind that these are estimates, but they’ll give you a good idea of what to expect:
- Calories: 350
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 20g
- Protein: 5g
This cheesecake is a rich dessert, so it’s perfect for those special occasions when you want to indulge a little! Enjoy every creamy bite!
FAQ Section
Can I make this cheesecake ahead of time?
Absolutely! In fact, I recommend making it a day in advance. This allows the flavors to meld beautifully and makes for a stress-free serving on the day of your event. Just be sure to refrigerate it for at least 4 hours!
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. It should keep well for about 4–5 days, although it probably won’t last that long because it’s so delicious!
Can I use a different type of crust?
Definitely! While the graham cracker crust is classic, you can use crushed Oreo cookies for a chocolatey twist, or even a nut-based crust if you’re looking for something gluten-free. Get creative!
What if I don’t have sour cream?
No worries! You can substitute the sour cream with plain Greek yogurt, which will give you a similar tangy flavor and creamy texture. Just make sure it’s full-fat for the best results!
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools down, so don’t be tempted to overbake it—this is key to that delightful creamy texture!
The Famous Woolworth Ice Box Cheesecake: 5 Reasons to Indulge
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic dessert known for its creamy texture and delicious flavor.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla and eggs, mixing well after each addition.
- Stir in sour cream and flour until combined.
- Pour the filling over the crust in the pan.
- Bake for 60 minutes or until set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for better mixing.
- Serve with fresh fruit or chocolate topping.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: woolworth ice box cheesecake, cheesecake, dessert
