Philadelphia Cheesecake

This classic Philadelphia cheesecake recipe consists of a buttery homemade crust topped with a decadent cheesecake filling that is baked to perfection. Serve this baked vanilla cheesecake with fresh berries, fresh fruit, whipped cream, or a topping of your choice. Perfect for any occasion with family or friends or afternoon at home.

📝 Ingredients

• 1 cup Graham cracker crumbs ((or biscuit crumbs *Note 1))
• 3 tablespoons white granulated sugar ((caster/granulated sugar - Note 2))
• 1/4 cup butter
• 32 ounces cream cheese ((*Note 3))
• 1 cup white granulated sugar ((caster/granulated sugar))
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 4 eggs ((medium/large *Note 3))

👨‍🍳 Instructions

1. 1Allow all ingredients to come to room temperature. This is crucial for a smooth creamy cheesecake.
2. 2Place the oven rack in the lower third of the oven. Preheat the oven to 180°C/355°F. Lightly grease and/or line your cake pan with parchment or baking paper.
3. 3Melt the butter and allow to cool.
4. 4Crush or process the Graham crackers or biscuits in a food processor until you have a mostly fine sand-like texture. Combine the Graham cracker crumbs or biscuit crumbs and sugar (an additional requirement for the graham cracker crust version) with the melted butter, and stir together until all the crumbs are coated.
5. 5Press the crumb mixture into the bottom of a 9-inch springform pan or loose-bottomed cake pan. You can also use an 8-inch pan if it has nice high sides.
6. 6Bake the base for 10 minutes. Then remove from the oven and allow to cool while you make the cheesecake filling. When the crust is baked, turn down the oven to 150°/300°F.
7. 7Place half the room temperature cream cheese into a large mixing bowl or the bowl of a stand mixer, add in the sugar and vanilla extract, and beat together on medium speed (using the paddle attachment if using a stand mixer) until smooth and the sugar is dissolved. This will take about 3-5 minutes. Scrape down the sides of the bowl regularly with a rubber spatula.
8. 8Add in the rest of the cream cheese, and mix on medium speed for an additional 3 minutes. Scrape down the sides of the bowl regularly with a rubber spatula. Then add in the lemon juice and mix through for an additional 30 seconds.
9. 9On a low speed add in the eggs one at a time. Do not overmix. Use a rubber spatula to scrape down the sides between the addition of eggs.
10. 10Pour the cream cheese filling over the baked crust. Smooth out using the back of a spoon or an offset spatula. Bang the pan on the kitchen counter a few times to bring any air bubbles to the surface. *Note 5
11. 11Wrap the bottom of the springform pan in two layers of aluminum or tinfoil, with the foil extending up the entire side of the cake pan. We want to make sure that it is waterproof. Then place the pan into a large roasting pan. And then into the oven. Fill the roasting pan with water until it is about an inch deep (2.5cm deep). *Note 6
12. 12Bake the cheesecake for 50-75 minutes. The cheesecake is fully baked when the edges are set the middle is still slightly jiggly. Mine was fully baked at 70 minutes.
13. 13Turn off the oven. Crack open the oven with a wooden spoon and allow the cheesecake to cool slowly for at least 1 hour before removing it from the oven and allowing it to cool completely at room temperature (about 3 hours). Remove the foil, and place the cheesecake in the fridge to cool completely for 3-4 hours.
14. 14Remove the cheesecake from the pan. Slice, and serve with your favorite topping. *Note 7