Woolworth's Cheesecake Recipe (2024)

FAQs

How do you know if cheesecake mix is thick enough? ›

Stir a few times by hand.

The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.

Adding richness and a smooth texture, the proteins in the eggs set up during the gentle baking process, solidifying the dense network of dairy and sugar into a sliceable whole. Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well.

Too much liquid - the batter should not be runny so maybe you could reduce the liquid content just a little. Too much sugar in the cake can also sink the cake. In your recipe you use 2 cups of sugar for 2 cups of flour... seems a bit much?

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

If you aren't sure if your cheesecake mixture is too soft, or firm enough – think of the cheesecake mixture like meringue. I find that my cheesecake mixture is perfect, when I can pick a dollop up with a spoon or spatula, and the cheesecake mixture stays firm – it doesn't slide off, at all!

Those which are made from just cream cheese (soft white cheese) or mascarpone will have a rich, fairly thick texture. Those that are a mixture of cream cheese and whipped cream will have a lighter texture but will be slightly soft.

Sour Cream: This gave it more of a tart taste. This could be utilized if you are going to make a flavored cheesecake where a more tart taste would help the other flavors. I think it would work really well with a lemon or lime flavored cheesecake. Heavy Whipping Cream: This gave it more of a milky taste.

In the case of cheesecakes and other batters with a high fat content, adding cold eggs could re-harden the fat, making the batter appear curdled or lumpy, possibly affecting the texture of the baked product. To avoid this, make sure you use room temperature eggs for baking.

Chill For A Longer Period

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

Should I cover no bake cheesecake in the fridge? ›

You can cover the crust with plastic wrap or foil as well. Keep the cheesecake in the refrigerator for up to 5 days.

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much. If it looks liquid-y still and has kind of a sloshy wiggle, it's not done it. If it's just set and still jiggly, it should be good.

If you find that the crumb base is still too hard, then you could slightly reduce the amount of butter used, though we would advise caution on this as the base could become too crumbly instead.

Make sure to add eggs one by one on low speed and mix until just combined. Over mixing the eggs will incorporate too much air into the batter, which will result in the cheesecake deflating and possibly cracking when it comes out of the oven.

To fix this, Delishably instructs adding 1 tablespoon of flour at a time until it thickens up.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.