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philadelphia cheesecake

Philadelphia Cream Cheesecake

Experience the nostalgia and joy of homemade cheesecake with this Philadelphia-style recipe. With a buttery graham cracker crust and a smooth, creamy filling, this cheesecake is perfect for any celebration or family gathering.
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Prep Time 30 minutes
Cook Time 55 minutes
Servings 12

Ingredients
  

  • Crust Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • Cheesecake Filling Ingredients
  • 32 oz 4 packages full-fat Philadelphia cream cheese, softened
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • Essential Tools for Baking Cheesecake
  • 9- inch springform pan: Allows for easy removal and presentation.
  • Electric mixer: Ensures a smooth creamy texture without overmixing.
  • Large mixing bowl: Provides ample space for mixing crust and filling.
  • Measuring cups and spoons: For accurate ingredient measurements.

Notes

How to Make Creamy Philadelphia Cheesecake

Step-by-Step Instructions for the Crust

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Mix the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed.
  3. Press into Pan: Press the mixture into the bottom of a 9-inch springform pan evenly.
  4. Bake: Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step-by-Step Instructions for the Filling

  1. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
  2. Add Sugar: Gradually add the granulated sugar and mix until well combined.
  3. Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until incorporated after each addition to avoid overmixing.
  4. Finish the Filling: Stir in the sour cream, vanilla extract, and lemon juice until smooth.
  5. Combine: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Baking and Cooling the Cheesecake

  1. Bake: Lower the oven temperature to 325°F (160°C) and bake for 55-65 minutes, or until the center is almost set (it should still have a slight jiggle).
  2. Cool Slowly: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gently.
  3. Refrigerate: After cooling, let it sit at room temperature before transferring it to the refrigerator for at least 4 hours, or overnight.

Serving and Topping Ideas

  • Serve: Serve chilled or at room temperature.
  • Toppings: Consider topping with fresh berries, fruit compotes, chocolate sauce, caramel, or a dollop of whipped cream for added flavor and presentation.

Tips for Preventing Cheesecake Cracks

  • Avoid Overmixing: Mix ingredients on low speed to minimize air bubbles that can lead to cracks.
  • Gentle Cooling: Allow the cheesecake to cool slowly in the oven before refrigerating.
  • Water Bath: For added moisture and even cooking, wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water during baking.