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Super Philadelphia Cheesecake Recipe

Get ready for the creamiest cheesecake you’ve ever tasted with this Philadelphia Cheesecake recipe. Ideal for any special occasion, this classic cheesecake achieves an extra level of creaminess through a slow oven bake time and a water bath. It boasts the timeless ingredients of a Philadelphia cheesecake and comes with a simple-to-make, crunchy graham cracker crust. Whether you savor it on its own or add your preferred toppings like fresh fruit, whipped cream, or a luscious berry sauce, this creamy cheesecake is a delightful treat.

For me, the perfect cheesecake is this classic, good old-fashioned Philadelphia cheesecake. It’s got a crunchy graham cracker crust, a super creamy cheesecake filling, and just the right touch of sweetness.

 

The Origins and Evolution Of philadelphia cheesecake recipe

Begin our journey by delving into the origins of Philadelphia Cheesecake. While the exact birthplace of this iconic dessert is debated, its roots trace back to the early 18th century. With European and American influences intertwining, the recipe gradually evolved into the classic we know today. It’s fascinating to think that each slice carries a taste of history!

 

Which cheese is best for cheesecake?

Cheesecake is a rich and velvety dessert crafted from a blend of eggs, sugar, and fresh cheeses like ricotta, cream cheese, mascarpone, or cottage cheese. Think of it as a decadent, smooth cake that’s a true delight for your taste buds!

 

Why is cheesecake so tasty?

The star of the show in this delicious dessert is definitely top-notch cream cheese. After that, throw in some sugar, full cream, or sour cream. If you’re going for a baked version, some recipes toss in eggs and flour, while the no-bake cheesecakes opt for gelatin or its plant-based buddy, agar-agar. It’s a tasty mix of goodness!

 

Ingredients For Philadelphia Cheesecake Recipe

1. Philadelphia Cream cheese: As the name Philadelphia cheesecake name suggests, Philadelphia cream cheese is one of the main ingredients in this cheesecake recipe. I like to use 3 blocks of Philadelphia cream cheese for this recipe because it makes a better cheesecake-to-crust ratio in each bite! Its smooth and velvety texture lends itself perfectly to creating the creamy base of the dessert.

philadelphia cheesecake recipe
philadelphia cheesecake recipe

2. Granulated Sugar: To add sweetness, granulated sugar is added to the cream cheese mixture. The amount can be adjusted according to personal preference, but it is essential for balancing out the tanginess of the cream cheese.

3. Eggs: Eggs are an important component as they help bind all the ingredients together and give structure to the cheesecake when baked. They also contribute to its smooth and silky texture.

4. Graham cracker crust: A traditional Philadelphia cheesecake always has a buttery graham cracker crust at the bottom. This is ground-up graham cracker, melted butter, and a little sugar combined. This adds the perfect crunch and base for slicing and serving the cheesecake.

5. Vanilla extract: To enhance flavor, I like to use pure vanilla extract which gives a subtle hint of sweetness and goes so well with the cream flavors in the cheesecake. If you like working with vanilla bean paste, you can certainly use that as well.

 

how to make philadelphia cheesecake 

Creating this Philadelphia cheesecake at home is a breeze with this foolproof and easy-to-follow recipe. I’ve got all the instructions you need to whip up this delicious, old-fashioned treat.

 

 

 

 

 

 

preparing the graham cracker crust

First things first, heat up your oven to 425°F. Now, let’s tackle those graham crackers—pop them into a food processor and blitz them until they’re fine crumbs. In a mixing bowl, join the graham cracker crumbs, sugar, and melted butter. Mix it all up until it’s well combined and just a bit moist. Press this lovely mixture onto the bottom of a 9-inch springform pan. Quick pitstop—pre-bake the crust for around 3 minutes, then let it cool.

 

 

 

 

 

 

let’s whip up that creamy cheesecake filling!

For the luscious filling, grab a big mixing bowl. Take your softened cream cheese and beat it until it’s nice and smooth using an electric mixer on medium speed. While you’re at it, slowly add in the granulated sugar, keep mixing until everything’s beautifully combined. Then, it’s time for the eggs—one at a time, followed by a splash of vanilla extract. Let the mixing magic happen!

 

 

 

 

 

 

bake the cheesecake

Making a flawless, smooth, and creamy full-sized cheesecake without any cracks on top is a breeze with the help of a water bath. If you’ve never tried it, don’t worry—it’s not as intimidating as it sounds. The steps are straightforward, and I’ve got them all laid out for you below and in the recipe!

philadelphia cheesecake recipe

1. Preparing the Pan: – Start by preheating your oven. Take your springform pan (or cake pan that you are using), and tightly wrap it with aluminum foil. Ensure that there are no gaps in the foil to prevent water from seeping into the cheesecake.

2. Setting up the Water Bath: – Place your wrapped springform pan into a larger roasting pan or baking dish. The pan you use should allow space around the sides of the springform pan. Now place this in the preheated oven before filling it with hot water.

3. Adding Hot Water: – Boil water (I like to use a tea kettle for this) then carefully pour the hot water into the pan (around the edges of the springform pan) about 1 inch up the sides making sure not to splash it.

4. Bake at 425 degrees for 15 minutes and then lower the heat to 250 degrees and continue baking until the center barely jiggles when you shake the pan, about 40-45 minutes more.

5. When done allow cheesecake to cool. Remove the cheesecake from the oven and then carefully remove the cheesecake from the water bath and allow it to cool fully on a cooling rack. Do not remove the outer piece of the spring form pan. You do this after the cheesecake has been refrigerated.

6. After refrigerating the cheesecake, take a sharp knife and gently go around the edges of the cheesecake.

7. Gently release the outer part of the spring form pan which will release the cheesecake.

 

Read Also: Charlie Andrews Sweet Potato Pie Recipe

 

cheesecake toppings

In our home, we enjoy savoring this timeless cheesecake just as it is, but that doesn’t mean we’re not open to some delightful toppings 🙂 Here are a few ideas!

philadelphia cheesecake recipe

1: Blueberry sauce—our go-to topping! We adore using our homemade blueberry sauce for this cheesecake, our twist on the classic blueberry pie filling.

2: berry sauce! Our simple homemade berry sauce is like a berry compote but with an extra dose of deliciousness.

3: caramelized apples? If you’re a fan of apple cheesecake, this topping is a game-changer!

4: Whipped cream with some shaved chocolate or chocolate chips is great for chocolate lovers!

Feel free to get creative! Fresh strawberries, peaches, raspberries, or any of your favorite fruits make perfect toppings for this dessert. It’s your cheesecake canvas—paint it with whatever fruity masterpiece you fancy!

 

If you make this recipe, be sure to rate itleave a comment, or tag #4Allrecipessite on Twitter!

 

 

Easy baked cheesecake recipe

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Easy baked cheesecake recipe

Get ready for a seriously addictive Philadelphia cheesecake that's a delight all by itself or paired with your favorite topping. It's a taste sensation you won't be able to resist!
Course Dessert, Halloween Recipes
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Calories 3955kcal

Equipment

  • 1 9-inch spring form pan

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs You can pulse full size graham crackers in a food processor or smash them up well in a ziploc bag
  • 3 tablespoon melted unsalted butter
  • 3 tablespoon granulated white sugar If you like a more decadent dessert you can use brown sugar instead of regular granulated sugar
  • teaspoon kosher salt or 1/16 teaspoon regular salt

Cheesecake Filling

  • 24 oz cream cheese at room temperature This is three full blocks of cream cheese. You should take the cream cheese out of the refrigerator about 1 hour before you are ready to use it.
  • ¾ cup granulated white sugar - plus 2 tbsp this is ¾ plus 2 tablespoons of sugar.
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat your oven 425 degrees

Making the graham cracker crust

  • In a large bowl, add your ground graham crackers, melted butter, salt and sugar and mix well.
    1 cup graham cracker crumbs,
    3 tablespoon melted unsalted butter
    ,3 tablespoon granulated white sugar,⅛ teaspoon kosher salt
  • Now pour crust into bottom of your spring form pan and press it down on the bottom.
  • Place the crust in the pre-heated oven for 2-3 minutes then remove and let cool.

Cheesecake Filling

  • In a large bowl, add your room temperature cream cheese, and sugar and mix really well.
    24 oz cream cheese at room temperature,
    ¾ cup granulated white sugar - plus 2 tbsp
  • Now add the eggs one at a time and mix well.
    3 large eggs
  • Add vanilla and mix until incorporated.
    1 teaspoon vanilla extract
  • Pour cheesecake filling into the springform pan over the pre-baked graham cracker crust.
  • Take a large sheet of aluminum foil and place the springform pan on top.
  • Now wrap the aluminum foil up the sides of the pan making sure there are no gaps.
  • Place the cheesecake in a large roasting pan.
  • Boil hot water. I like to use a tea kettle for this.
  • Once water is boiling place the roasting pan with the cheesecake in it in the oven on the middle rack.
  • Now pour the hot water into the roasting pan making sure that the water goes up the sides of the pan by 1 inch and gently slide the oven rack in to the oven and close the door.

Baking

  • Bake at 425 degrees for 15 minutes.
  • After 15 minutes, reduce the oven temperature to 250 degrees and continue baking for about 40-45 minutes or until the VERY center of the cheesecake barely moves when shaken.
  • Remove from the oven and lift cheesecake out of water bath then let cheesecake cool completely in the pan.
  • Once the cheesecake comes to room temperature, place in the refrigerator for at least 5 hours or overnight to completely chill and set up. Do not remove from the pan yet.
  • Once it is fully chilled you can run a sharp knife along the edge of the cheesecake and pan then remove the spring form mold.
  • Top with your favorite toppings or enjoy as is. Keep refrigerated.

Notes

To freeze cheesecake:

Stick with the instructions, including the cooling part in the fridge. Once your cheesecake is perfectly chilled, take off the side of the springform pan and wrap it up snugly with two layers of plastic wrap. Pop it in the freezer, and it’ll stay good for up to a month. Ready for a slice whenever you need a sweet fix!

To thaw:

When it’s time to indulge, take that cheesecake out of the freezer and let it chill in the fridge overnight. It’s the perfect way to thaw it gently and get it ready for a delightful treat!

 

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