Description
This classic Philadelphia Cheesecake recipe yields a smooth, creamy, and rich dessert perfect for any occasion. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this cheesecake is baked in a water bath to ensure a moist and crack-free finish. With simple ingredients and a detailed process, it delivers an elegant dessert loved by all.
Ingredients
Scale
Crust
- 1 cup Graham cracker crumbs (or biscuit crumbs)
- 3 tablespoons white granulated sugar
- ¼ cup butter, melted
Filling
- 32 ounces cream cheese, softened to room temperature
- 1 cup white granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 4 medium/large eggs, room temperature
Instructions
- Preparation of Ingredients: Allow all ingredients to come to room temperature to ensure a smooth and creamy cheesecake texture.
- Preheat and Prepare Pan: Place the oven rack in the lower third of the oven and preheat to 180°C/355°F. Lightly grease and/or line a 9-inch springform pan or loose-bottomed cake pan with parchment paper.
- Melt Butter: Melt the butter and let it cool slightly.
- Make Crust: Crush or process the graham crackers or biscuits until a mostly fine, sand-like texture is achieved. Combine crumbs with sugar and melted butter, mixing until all crumbs are coated.
- Press and Bake Crust: Press the crumb mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and cool. Reduce oven temperature to 150°C/300°F.
- Mix Cream Cheese Base: Place half the cream cheese in a large bowl and beat with sugar and vanilla extract on medium speed until smooth and sugar dissolves (3-5 minutes), scraping sides regularly.
- Add Remaining Cream Cheese: Add remaining cream cheese and beat for another 3 minutes on medium speed, scraping down sides.
- Add Lemon Juice: Mix in lemon juice for 30 seconds.
- Add Eggs: On low speed, add eggs one at a time, mixing gently and scraping the bowl between additions to avoid overmixing.
- Assemble Cheesecake: Pour the cream cheese filling onto the cooled crust and smooth the surface. Tap the pan on the counter to release air bubbles.
- Prepare Water Bath: Wrap the bottom and sides of the pan with two layers of aluminum foil to prevent water seepage. Place the pan in a large roasting pan and fill the roasting pan with hot water to about 1 inch (2.5 cm) depth.
- Bake Cheesecake: Bake for 50-75 minutes until edges are set and center is slightly jiggly (about 70 minutes typically).
- Cool in Oven: Turn off oven, crack open the door using a wooden spoon, and let the cheesecake cool slowly for at least 1 hour inside the oven.
- Cool Completely: Remove from oven, cool to room temperature for about 3 hours, then remove foil and refrigerate for 3-4 hours until fully chilled.
- Serve: Remove cheesecake from pan, slice, and serve with your favorite toppings.
Notes
- Use biscuit crumbs as an alternative to graham crackers if unavailable.
- Casting sugar or granulated white sugar both work well for the crust and filling.
- Ensure cream cheese and eggs are at room temperature for smooth batter and even baking.
- Do not overmix when adding eggs to prevent air incorporation which can cause cracking.
- Tapping the pan after pouring filling helps remove air bubbles.
- Water bath helps maintain even temperature and moisture, preventing cracks on the cheesecake surface.
- Chilling overnight or for several hours improves texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Philadelphia Cheesecake,Classic Cheesecake,Graham Cracker Crust,Cream Cheese Dessert,Water Bath Cheesecake,Homemade Cheesecake
