No-Bake Woolworth Cheesecake Recipe
Craving a decadent cheesecake without the hassle of baking? This No-Bake Woolworth Cheesecake is the perfect solution! Creamy, smooth, and incredibly easy to make, this dessert is ideal for any occasion. Whether you’re hosting a party, celebrating a special event, or simply indulging your sweet tooth, this cheesecake will impress your guests and satisfy your cravings.
Ingredients:
For the Base:
- 200 grams (about 1½ cups) digestive biscuits or graham crackers, crushed
- 100 grams (½ cup) unsalted butter, melted
- 2 tablespoons granulated sugar (optional, for added sweetness)
For the Filling:
- 500 grams (2 cups) cream cheese, softened
- 200 ml (¾ cup + 2 tablespoons) heavy whipping cream or double cream, cold
- 100 grams (½ cup) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice (optional, for a tangy flavor)
- 4 teaspoons powdered gelatin or 4 gelatin sheets
- 60 ml (¼ cup) cold water (if using powdered gelatin)
For the Topping (Optional):
- Fresh fruits (strawberries, blueberries, raspberries)
- Fruit compote or pie filling
- Chocolate shavings or curls
- Caramel or chocolate sauce
- Whipped cream
Equipment:
- 23 cm (9-inch) springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Small saucepan
Instructions:
- Prepare the Base:
a. Crush the Biscuits: Place the digestive biscuits or graham crackers in a food processor and pulse until finely ground. Alternatively, place them in a resealable plastic bag and crush with a rolling pin until you achieve a fine crumb.
b. Combine with Butter and Sugar: In a large mixing bowl, combine the crushed biscuits with the melted butter and granulated sugar (if using). Mix thoroughly until the crumbs are evenly moistened.
c. Form the Base: Press the biscuit mixture firmly into the bottom of a 23 cm (9-inch) springform pan. Use the back of a spoon or the base of a measuring cup to create an even, compact layer. Place the pan in the refrigerator to chill while you prepare the filling, ensuring the base sets properly.
- Prepare the Filling:
a. Bloom the Gelatin: If using powdered gelatin, sprinkle it over the cold water in a small bowl. Let it sit for about 5 minutes to absorb the water (bloom). If using gelatin sheets, soften them in cold water for about 5 minutes. After blooming, gently heat the gelatin in a small saucepan over low heat until dissolved completely, stirring constantly. Do not let it boil. Remove from heat and allow it to cool slightly.
b. Beat the Cream Cheese: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and continue beating until fully incorporated and fluffy.
c. Add Flavorings: Mix in the vanilla extract and lemon juice (if using) until combined.
d. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. This usually takes about 3-5 minutes with an electric mixer.
e. Combine Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in batches, ensuring a light and airy consistency. Be careful not to deflate the mixture.
f. Incorporate the Gelatin: Once the gelatin has cooled slightly (but still liquid), slowly pour it into the cream cheese mixture while gently folding to ensure even distribution. Make sure the mixture is smooth and no lumps remain.
- Assemble the Cheesecake:
a. Pour the Filling: Carefully pour the cream cheese filling over the chilled biscuit base in the springform pan. Use a spatula to smooth the top evenly.
b. Chill to Set: Cover the pan with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This allows the filling to set firmly, making it easier to slice and serve.
- Add Toppings (Optional):
a. Decorate the Cheesecake: Before serving, you can adorn the cheesecake with your favorite toppings. Fresh fruits like strawberries, blueberries, or raspberries add a vibrant touch. Alternatively, drizzle with chocolate or caramel sauce, sprinkle with chocolate shavings, or add a dollop of whipped cream for extra indulgence.
b. Serve: Carefully run a knife around the edges of the springform pan to release the cheesecake. Remove the sides of the pan and transfer the cheesecake to a serving plate if desired. Slice with a sharp knife, wiping it clean between cuts for neat slices.
Tips and Variations:
- Biscuit Alternatives: If you prefer a different base, try using crushed pretzels for a salty contrast or chocolate cookies for a richer flavor.
- Flavor Variations: Experiment with different extracts such as almond, coconut, or citrus to personalize the cheesecake. You can also add a swirl of fruit puree or melted chocolate into the filling for a marbled effect.
- Vegan Option: Replace the cream cheese with a vegan cream cheese alternative and use coconut cream instead of heavy cream. Ensure that the gelatin is replaced with agar-agar or another plant-based gelling agent.
- Gluten-Free: Use gluten-free biscuits or graham crackers to make this cheesecake suitable for gluten-sensitive individuals.
- Decorative Base: Add a layer of melted chocolate or caramel between the biscuit base and the filling for added flavor and visual appeal.
- Storing: This cheesecake can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months. Thaw in the refrigerator before serving.
Troubleshooting:
- Filling Not Setting: Ensure that the gelatin is properly dissolved and thoroughly mixed into the filling. Also, make sure to chill the cheesecake for the recommended time. In humid environments, setting times might vary slightly.
- Crumbly Base: Press the biscuit mixture firmly into the pan to ensure a solid base. If the base is too crumbly, consider adding a bit more melted butter to bind the crumbs together.
- Over-Whipping Cream: When whipping the cream, avoid over-whipping as it can become grainy and difficult to fold into the cream cheese mixture.
Serving Suggestions:
- Pair the cheesecake with a cup of coffee or tea for a delightful afternoon treat.
- Serve with a side of fresh berries or a berry coulis for a refreshing contrast to the rich filling.
- Create individual cheesecakes in small jars or glasses for portion-controlled servings, perfect for parties or gifts.
This No-Bake Woolworth Cheesecake is not only easy to make but also versatile, allowing you to tailor it to your taste and the occasion. With its smooth, creamy texture and crunchy base, it’s a crowd-pleaser that’s sure to become a favorite in your dessert repertoire.
Enjoy your homemade no-bake cheesecake!