Description
Enjoy your Original Philadelphia cheesecake recipe—a classic, creamy dessert that’s perfect for any occasion!
Ingredients
For the Crust:
– 1 ½ cups graham cracker crumbs (about 12 graham crackers)
– ¼ cup granulated sugar
– ½ cup unsalted butter, melted
For the Filling:
– 4 (8 oz) packages Philadelphia cream cheese, softened
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 4 large eggs
– 1 cup sour cream
– ¼ cup heavy cream
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened Philadelphia cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, and continue to beat until the mixture is light and fluffy. Add the vanilla extract and mix again.
Add the eggs one at a time, beating well after each addition. Finally, add the sour cream and heavy cream, and beat until the mixture is fully combined and smooth. Be careful not to overmix.
3. Assemble the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to smooth the top evenly.
4. Bake the Cheesecake
Place the pan in the oven and bake for 45-50 minutes or until the center is slightly jiggly but set. To prevent cracks, it’s essential to avoid opening the oven door during the first 40 minutes of baking.
5. Cool the Cheesecake
Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent sudden temperature changes that could cause cracks. After an hour, remove the cheesecake and let it cool to room temperature.
6. Chill in the Refrigerator
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, for the best texture.
7. Serve
Remove the cheesecake from the springform pan and transfer to a serving platter. Slice and enjoy as is or with your favorite toppings such as fresh berries, chocolate ganache, or whipped cream.
Notes
1. Room Temperature Ingredients: To ensure a smooth and lump-free cheesecake filling, make sure your Philadelphia cream cheese and eggs are at room temperature. Cold cream cheese can create lumps that are hard to smooth out.
2. Avoid Overmixing: When mixing the filling, don’t overbeat the batter, especially after adding the eggs. Overmixing can incorporate too much air, leading to cracks during baking.
3. Crust Variations: While the graham cracker crust is traditional, you can experiment with other types of cookies or biscuits for the crust, such as digestive biscuits or vanilla wafer cookies. Just crush them finely and follow the same steps.
4. Preventing Cracks: A slow and even baking process is key to preventing cracks. Consider using a water bath (also known as a bain-marie). To do this, wrap the bottom of the springform pan tightly with aluminum foil and place the pan in a larger pan filled with hot water. This method ensures gentle, even heat distribution.
- Prep Time: 25 minutes
- Cook Time: 45-50 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cheesecake)
- Calories: Approx. 350-400 calories per serving
- Sugar: Approx. 28-30 grams per serving
- Sodium: Approx. 250-300 mg per serving