Description
Creamy Philadelphia Cheesecake is your ultimate dessert companion for celebrating sweet moments with friends and family. Rich cream cheese, graham cracker crust, and pure indulgence make this classic treat a guaranteed crowd-pleaser that brings smiles around the table.
Ingredients
Scale
Base Ingredients:
- 2 cups Graham Cracker Crumbs
- 900 grams Full-Fat Cream Cheese
- 266 grams Granulated Sugar
- 4 Large Eggs
Supporting Ingredients:
- ½ cup Unsalted Butter
- 240 milliliters Sour Cream
- 1 tablespoon Vanilla Extract
Garnish Ingredients:
- ⅓ cup Granulated Sugar
- 1 Pinch Salt
- Fresh Fruit
- Whipped Cream
- Caramel or Chocolate Sauce
Instructions
- Warm your oven to 325°F and carefully wrap your 9-inch springform pan completely with aluminum foil to prevent water seepage.
- Crush 16 whole graham crackers into fine crumbs. Mix 2 cups of crumbs with ⅓ cup sugar, ½ cup melted unsalted butter, and a pinch of salt until thoroughly combined.
- Press the cracker mixture firmly into the bottom of the pan, creating an even layer. Bake the crust for exactly 10 minutes at 325°F, then remove and let cool completely.
- Reduce oven temperature to 300°F. Soften 900g cream cheese at room temperature for 30 minutes before beating with an electric mixer until completely smooth.
- Add 266g granulated sugar and 1 tablespoon vanilla extract to cream cheese. Beat until sugar dissolves and mixture becomes silky.
- Incorporate 4 large eggs one at a time, mixing thoroughly after each addition. Gently fold in 240ml sour cream until just combined.
- Pour the filling over your cooled graham cracker crust. Place the foil-wrapped pan inside a larger roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake at 300°F for 1 hour and 30 minutes. Your cheesecake should have a slight wobble in the center when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for another hour.
- Remove from oven and water bath. Run a thin knife around the pan’s edge to prevent cracking.
- Refrigerate for minimum 4 hours or preferably overnight. Garnish with fresh berries and whipped cream before serving chilled.
Notes
- Room temperature ingredients ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Wrap the springform pan tightly with foil to prevent water from seeping into the crust during the water bath.
- Always beat cream cheese until completely smooth, scraping down the sides of the bowl to eliminate any potential lumps.
- For a crack-free cheesecake, avoid overmixing the batter and let it cool gradually in the oven after baking to prevent sudden temperature changes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 415 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg