Few desserts can rival the smooth, velvety texture of a classic Philadelphia cheesecake. Made with rich Philadelphia cream cheese, this recipe delivers the perfect balance of tangy, sweet, and creamy, all nestled atop a buttery graham cracker crust. Whether you’re making it for a special occasion or simply treating yourself, this cheesecake is guaranteed to impress.
Philadelphia Cheesecake Recipe
12
servings20
minutes55
minutes412
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
- For the Crust:
200 g 2 cup graham cracker crumbs
100 g 7 tbsp unsalted butter
2 tablespoons 2 tablespoons sugar
- For the Cheesecake Filling:
900 g 32 oz Philadelphia cream cheese
200 g 1 cup sugar
3 3 eggs
1 teaspoon 1 teaspoon pure vanilla extract
180 ml 3/4 cup sour cream
1 tablespoon 1 tablespoon flour
- For the Topping (Optional):
240 ml 1 cup sour cream
2 tablespoons 2 tablespoons powdered sugar
1/2 teaspoon 1/2 teaspoon vanilla extract
Equipment
springform pan- Mixing Bowl
- Electric mixer
- silicone spatula
- Baking sheet
- aluminium foil
Directions
- Prepare the Crust
- Preheat your oven to 170°C (325°F).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool while preparing the filling.
- Make the Cheesecake Filling
- In a large bowl, beat the Philadelphia cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing.
- Blend in vanilla extract, sour cream, and flour until just combined. Scrape the sides of the bowl to ensure an even mixture.
- Bake the Cheesecake
- Wrap the outside of the springform pan with two layers of aluminum foil to prevent leaks.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Place the pan inside a large roasting pan and fill it with hot water until it reaches halfway up the sides of the springform pan (this prevents cracks).
- Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
- Cool & Chill
- Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
- Remove from the oven, run a knife around the edges, and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight for the best texture.
- Prepare the Topping
- Mix sour cream, powdered sugar, and vanilla extract in a bowl.
- Spread evenly over the cooled cheesecake.
Notes
- Avoid overmixing : Too much air can cause cracks.
Why is my cheesecake cracking?
Cracks usually happen due to overmixing, overbaking, or sudden temperature changes. To prevent this:
- Mix the batter gently, avoiding excess air.
- Bake in a water bath to maintain moisture.
- Let the cheesecake cool gradually in the oven before refrigerating.
