Introduction

Philadelphia Cheesecake is a classic dessert known for its rich, creamy texture and buttery graham cracker crust. Perfect for special occasions or as a delicious treat, this recipe guides you through making a smooth and velvety cheesecake that will impress any crowd.

A close-up view of a cheesecake with two visible layers on a white plate, sitting on a white marbled surface. The bottom layer is a crumbly brown crust that looks crunchy and thick, while the top layer is a smooth, creamy light yellow cheesecake filling, thick and soft in texture. One slice is cut out and lies close to the whole cake, showing the inner creamy texture. In the background, there are two more white plates, each holding a slice of the cheesecake, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Graham cracker crumbs (or biscuit crumbs)
3 tablespoons white granulated sugar
¼ cup butter
32 ounces cream cheese
1 cup white granulated sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
4 eggs (medium or large)

Instructions

Step 1: Allow all ingredients to come to room temperature to ensure a smooth, creamy texture.
Step 2: Place the oven rack in the lower third of the oven and preheat to 180°C (355°F). Lightly grease or line a 9-inch springform pan with parchment paper.
Step 3: Melt the butter and let it cool.
Step 4: Crush the graham crackers or biscuits into fine crumbs using a food processor. Combine the crumbs with 3 tablespoons sugar and melted butter, stirring until all crumbs are coated.
Step 5: Press the crumb mixture firmly into the bottom of the prepared pan.
Step 6: Bake the crust for 10 minutes. Remove from oven and allow to cool. Reduce oven temperature to 150°C (300°F).
Step 7: In a large bowl or stand mixer, beat half the cream cheese with 1 cup sugar and vanilla extract on medium speed for 3-5 minutes until smooth and sugar dissolves. Scrape down sides regularly.
Step 8: Add the remaining cream cheese and beat for another 3 minutes until smooth. Mix in lemon juice for 30 seconds.
Step 9: On low speed, add eggs one at a time, mixing gently and scraping the sides between additions. Avoid overmixing.
Step 10: Pour the filling over the cooled crust and smooth the surface. Tap the pan on the counter to release air bubbles.
Step 11: Wrap the bottom and sides of the springform pan with two layers of aluminum foil to waterproof it. Place the pan in a large roasting pan and add water to reach about 1 inch (2.5 cm) deep.
Step 12: Bake for 50-75 minutes until the edges are set but the center is slightly jiggly. Check around 70 minutes for doneness.
Step 13: Turn off the oven, crack the door open using a wooden spoon, and let the cheesecake cool slowly for 1 hour. Then cool completely at room temperature for about 3 hours. Remove foil and refrigerate for 3-4 hours until fully chilled.
Step 14: Remove the cheesecake from the pan, slice, and serve with your favorite toppings.

Tips & Variations

Using room temperature ingredients ensures a smooth, creamy filling without lumps.
For a more flavorful crust, toast the graham cracker crumbs before mixing with butter.
Add a splash of heavy cream for an even richer texture.
Top your cheesecake with fresh berries, chocolate ganache, or caramel sauce for extra flair.
If you don’t have a springform pan, a loose-bottomed cake pan works well too.
Be careful not to overmix once the eggs are added to avoid cracking during baking.
Wrapping the pan in foil prevents water from the water bath from seeping into the cheesecake.

Storage

Store cheesecake covered in the refrigerator for up to 4-5 days. For longer storage, wrap well and freeze for up to 2 months. To reheat, thaw overnight in the fridge and serve chilled or bring to room temperature before serving if preferred.

How to Serve

The image shows three slices of cheesecake placed on white plates with ridged textures and thin black rims. Each slice has two clear layers: a light brown crust at the bottom and a creamy, pale yellow cheesecake layer on top. The slice in the center sits on a white plate on top of a folded beige cloth, with a fork holding a small bite of the cheesecake resting beside it. The other two slices are on plates directly on a white marbled textured surface with black and gray marks. The overall scene is simple, focusing on the smooth, dense texture of the cheesecake and the crisp edges of the crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with crushed digestive biscuits, Oreos, or even nut-based crusts for a different flavor and texture.

Why did my cheesecake crack?

Cracking usually happens from overmixing the batter or baking at too high a temperature. Using room temperature ingredients, gentle mixing, and baking in a water bath helps prevent cracks.