A classic Woolworth Cheesecake recipe that brings back nostalgic flavors from the lunch counters.

Scale

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with a little butter or non-stick spray, and set it aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs resemble wet sand. Press this mixture into the bottom of the prepared springform pan to create a crust. Bake for about 10 minutes, then let it cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sugar and continue to beat until well combined.
Add the vanilla extract and mix it in. Then, add the eggs one at a time, mixing well after each addition.
Add in the sour cream, flour, and lemon juice. Mix until just combined and smooth. Pour the cheesecake filling over the cooled crust.
Bake the cheesecake for about 50 to 60 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about an hour.
Refrigerate the cheesecake for at least 4 hours, or overnight. Carefully remove the sides of the springform pan, slice, and serve.

Keywords: Woolworth Cheesecake, classic cheesecake, dessert recipe