Woolworth's Cheesecake Recipe (2024)

FAQs

What is the thickening agent in cheesecake? ›

Add Gelatin or Cornstarch

If your filling is really runny, you can add a little bit of gelatin or cornstarch to thicken it up. Gelatin is great for adding firmness, while cornstarch can thicken the mixture without making it too firm.

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

Cheesecake can split or curdle for a few reasons – often it's down to the temperature of ingredients. When making cheesecakes (particularly no-bake cheesecakes) the soft cream cheese MUST be full fat, but it should also be at room temperature. However, the double cream should still be cold.

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

Thickness: Making it thicker: I did not like the flour or cornstarch ones as much because it changed it from more of a smooth and creamy texture to a slightly more cake like texture. If that is what you like then I would definitely recommend cornstarch over flour.

To get a light and airy style of cheesecake, though, it was key to whip the egg whites and fold them into the batter. The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Yes, you can fix an undercooked cheesecake by placing it back in the oven for another few minutes, but ensure the oven temperature is correct.

Don't over-whisk the eggs and creams

This is important because both eggs and heavy cream can whip up to hold a lot of air, and we don't want to incorporate air into our batter. We want the batter to be very creamy to get a creamy cheesecake.

Why is my no bake cheesecake base soggy? ›

I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.

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.

Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking. Another option is to use a little bit of flour or arrowroot powder. These ingredients will also help to thicken your filling and give it a more consistent texture.

You can quickly and easily thicken cream cheese frosting with icing sugar, corn starch, or by lowering the temperature. If you don't mind the frosting getting sweeter, add 2 tablespoons of icing sugar to the frosting and mix it together until it reaches the consistency that you want.

To thicken Philadelphia cheesecake filling, ensure you've mixed it adequately. You can also add a bit more cream cheese or cook the mixture on low heat to reduce and thicken.

Cornstarch. Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products. Commercial cornstarch is made by soaking maize in water containing sulphur dioxide.