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philadelphia cheesecake recipe

Philadelphia Cheesecake Recipe

Pinklady
While cheesecakes date back to ancient Greece, the modern cheesecake—particularly the creamy variety we know today—owes its texture to cream cheese. Philadelphia Cream Cheese, first introduced in 1872, became the standard for cheesecakes in America. Its rich, smooth consistency elevated the dessert to the decadent treat we enjoy today.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Cuisine Ancient Greece
Servings 4
Calories 320 kcal

Equipment

  • 9-inch (23 cm) springform pan
  • Mixing bowls
  • Hand or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheetAluminum foil

Ingredients
  

For the crust:

  • 1 and 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted

For the filling:

  • 4 (8-ounce) packages (900g) Philadelphia Cream Cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup (240ml) sour cream
  • 2 tablespoons (16g) all-purpose flour (optional, for structure)

Instructions
 

  • Preheat the Oven
    Preheat your oven to 325°F (160°C). Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from leaking into the pan.
  • Prepare the Crust
    In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand.
    Press the crust mixture evenly into the bottom of the springform pan. Use the back of a spoon or a flat-bottomed glass to smooth it out.
    Bake the crust for 10 minutes, then remove it and let it cool while preparing the filling.
  • Make the Cheesecake Filling
    In a large mixing bowl, beat the cream cheese with a mixer on medium speed until smooth and creamy.
    Gradually add sugar, beating until well combined.
    Mix in vanilla extract and one egg at a time, beating just until blended after each addition.
    Add sour cream and mix until smooth. If desired, add flour for extra structure.
  • Assemble and Bake
    Pour the cream cheese filling over the prepared crust.
    Place the springform pan inside a larger baking pan. Add hot water to the larger pan to create a water bath (this prevents cracking).
    Bake for 50-55 minutes, or until the edges are set and the center slightly jiggles.
  • Cool the Cheesecake
    Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
    Remove the cheesecake from the water bath, and allow it to cool completely at room temperature.
    Refrigerate for at least 4 hours, preferably overnight, before serving.

Video

Keyword Philadelphia Cheesecake Recipe