The Ultimate Philadelphia Cheesecake Recipe: Creamy, Dreamy, and Delicious
Are you ready to bake the creamiest, dreamiest Philadelphia cheesecake you've ever tasted? This recipe uses the classic Philadelphia cream cheese for that authentic tangy flavor and smooth texture that makes this dessert legendary. Forget those boxed mixes; this recipe will guide you through creating a true masterpiece from scratch. Get ready to impress your friends and family with this show-stopping dessert!
Ingredients You'll Need:
This recipe yields a 9-inch cheesecake.
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages Philadelphia cream cheese, softened to room temperature (This is crucial for a smooth batter!)
- 1 ¾ cups (350g) granulated sugar
- ¼ cup (60ml) sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon zest (optional, for a bright citrusy note)
- 4 large eggs
Step-by-Step Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This prevents sticking and ensures easy removal later.
- Combine the crust ingredients: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press into the pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake the crust (optional): For a crispier crust, bake for 8-10 minutes. If you prefer a softer crust, skip this step. Let cool completely before adding the filling.
Making the Filling and Baking the Cheesecake:
- Beat the cream cheese and sugar: In a large bowl, beat the softened Philadelphia cream cheese and sugar with an electric mixer until smooth and creamy. This takes a few minutes, but it’s worth it for that silky texture.
- Add remaining filling ingredients: Beat in the sour cream, vanilla extract, and lemon zest (if using) until well combined.
- Add the eggs one at a time: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Pour into the crust: Pour the cheesecake batter into the prepared crust.
- Water bath (recommended): Place the springform pan in a larger roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a humid environment, preventing the cheesecake from cracking.
- Bake: Bake for 50-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. The exact baking time depends on your oven.
- Cool: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling prevents cracking.
- Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for Cheesecake Success:
- Room temperature ingredients: Ensure your cream cheese is softened to room temperature. This is key for a smooth and creamy filling.
- Don't overmix: Overmixing incorporates too much air, leading to cracks.
- Water bath: The water bath helps create a more even bake and prevents cracks.
- Chill thoroughly: Allowing the cheesecake to chill completely ensures a firm and set texture.
Serving Suggestions:
Serve your delicious Philadelphia cheesecake plain, or top it with your favorite toppings like fresh berries, chocolate sauce, whipped cream, or a caramel drizzle.
This recipe delivers a classic Philadelphia cheesecake experience, perfect for any occasion. Enjoy!
