Delight your taste buds with this classic Philadelphia style cheesecake recipe. Perfectly creamy, rich, and with that signature smooth texture, it’s a dessert that never fails to impress. Whether you’re a cheesecake connoisseur or a first-time baker, this recipe is your ticket to cheesecake heaven.
Why This Recipe Works
- Uses full-fat cream cheese for that unbeatable creamy texture.
- Simple ingredients come together for a classic flavor that’s hard to beat.
- The water bath method ensures even baking without cracks.
- Perfect balance of sweetness, making it a crowd-pleaser.
- Sturdy yet creamy texture that holds up well for slicing.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 packages (8 oz each) Philadelphia cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by mixing the graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F for 10 minutes, then let it cool. Tip: Use the bottom of a measuring cup to press the crust evenly.
Mix the Filling
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Add vanilla extract, then eggs one at a time, beating just until blended after each. Stir in the sour cream until the mixture is smooth and creamy. Tip: Ensure all ingredients are at room temperature to avoid lumps.
Bake the Cheesecake
Pour the filling over the crust. Wrap the outside of the pan in aluminum foil, place it in a roasting pan, and fill the roasting pan with hot water until it reaches halfway up the side of the springform pan. Bake at 325°F for about 1 hour and 10 minutes, or until the center is almost set.
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, remove from the oven and water bath, cool completely on a wire rack, and refrigerate for at least 4 hours, preferably overnight. Tip: Cooling slowly helps prevent cracks.
Tips and Tricks
For the smoothest cheesecake, make sure all your ingredients are at room temperature before starting. This helps them blend together more easily, preventing lumps in your batter. When wrapping your springform pan in foil for the water bath, use heavy-duty foil or double layers to prevent water from seeping in. For a flawless top, avoid overmixing the batter once the eggs are added, as this can incorporate too much air and cause cracks. Lastly, running a knife around the edge of the cheesecake before chilling can help prevent it from sticking to the pan and cracking as it cools.
Recipe Variations
- Chocolate Swirl: Melt 1/2 cup of chocolate chips and swirl into the batter before baking.
- Berry Topped: Top the chilled cheesecake with fresh berries or a berry compote.
- Pumpkin Spice: Add 1 cup of pumpkin puree and 1 tsp of pumpkin spice to the batter for a fall twist.
- Lemon Zest: Add the zest of one lemon to the batter for a citrusy kick.
- Caramel Apple: Top with caramel sauce and diced apples for a decadent treat.
Frequently Asked Questions
Q: Can I use low-fat cream cheese?
A: While you can, full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions may result in a less creamy and more firm cheesecake.
Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will firm up as it cools.
Q: Can I make this cheesecake without a water bath?
A: The water bath helps prevent cracks and ensures even baking. Skipping it may result in a drier texture and more cracks.
Summary
This Philadelphia style cheesecake is a classic dessert that’s creamy, rich, and perfectly sweet. With simple ingredients and careful baking, you’ll achieve a smooth, crack-free cheesecake that’s sure to impress. Follow the tips and variations to make it your own!
