Philadelphia Cheesecake
This classic baked cheesecake delivers that iconic dense, velvety texture with just the right balance of sweetness and tang. Made with Philadelphia cream cheese as the star ingredient, this foolproof recipe uses a water bath technique to create a silky, crack-free top that looks just as beautiful as it tastes.
Equipment
- 9-inch springform pan - Essential for this recipe; do not substitute a regular cake pan
- Stand mixer or hand mixer - For smooth, lump-free filling
- Large roasting pan - Must be large enough to hold the springform pan for the water bath
- Heavy-duty aluminum foil - For wrapping the springform pan to prevent water from seeping in
- Mixing bowls - One large, one medium
- Rubber spatula - For scraping down the bowl during mixing
- Measuring cups and spoons - Standard kitchen measuring tools
- Wire cooling rack - Allows even airflow during cooling
- Offset spatula - Optional, but helpful for smoothing the top of the filling
Ingredients
- 1.5 cups graham cracker crumbs - 150g
- 1 cup granulated sugar - 200g, plus 3 tablespoons (36g) for crust, divided
- 0.33 cup unsalted butter - 75g, melted
- 4 packages Philadelphia cream cheese - 8 oz / 226g each, softened to room temperature
- 1 teaspoon pure vanilla extract - 5ml
- 4 large eggs - at room temperature
- 0.5 cup sour cream - 120g, at room temperature, optional for extra creaminess
- fresh strawberries or mixed berries - for topping
- strawberry sauce - for topping
- caramel sauce - for topping
- whipped cream - for topping
- lemon curd - for topping
- chocolate ganache - for topping
- sliced peaches or mangoes - for topping
- crushed Oreos or graham crumbles - for topping
Instructions
- Remove cream cheese, eggs, and sour cream from refrigerator at least 1 hour before baking. Preheat oven to 325°F (163°C) and position rack in center.
- Combine graham cracker crumbs, 3 tablespoons sugar, and melted butter in a medium bowl. Press firmly into bottom and slightly up sides of a 9-inch springform pan. Chill for at least 10 minutes.
- Wrap the outside of the springform pan with two layers of heavy-duty foil to create a watertight seal. Place a large roasting pan on counter to fill with hot water before baking.
- Beat all 4 packages of softened cream cheese on medium speed for 2 minutes until smooth, scraping down the bowl. Add remaining 1 cup sugar and beat on low until combined. Mix in vanilla and sour cream, if using. Add eggs one at a time on lowest speed, mixing just until each yolk disappears.
- Pour filling over chilled crust and smooth the top. Place springform pan in roasting pan, then transfer to oven. Pour very hot water into roasting pan until it reaches 1 inch up the sides of springform pan.
- Bake at 325°F for 55-60 minutes until outer 2-3 inches are set and center has a slight wobble. Do not open oven door during first 45 minutes. Turn oven off and leave cheesecake inside with door cracked 1 inch for 1 full hour.
- Remove pan from water bath, remove foil, and run a thin knife around inner edge to loosen. Cool completely at room temperature for 1-2 hours, then refrigerate for at least 4 hours or overnight.
- Unclasp springform ring and lift away. Slice with a hot, clean knife, wiping between cuts. Add desired toppings just before serving.
Notes
- Always use room-temperature ingredients. Cold cream cheese will not beat smooth, and cold eggs can stiffen the batter. Pull everything from the fridge at least 1 hour ahead.
- Mix on low speed after adding eggs. High speed overworks the batter and causes excess air bubbles, which leads to cracking and puffing.
- Don't skip the water bath. It creates a humid baking environment that protects the delicate filling from dry oven heat, resulting in a silky top and creamy texture throughout.
- Use heavy-duty foil. Thin foil tears and lets water seep into the crust. Always wrap in at least two layers for a watertight seal.
- Check doneness by jiggle, not color. The surface should not brown; judge doneness by the slight wobble in the center like gelatin.
- Cool slowly and gradually. The oven rest followed by the room-temperature cool prevents rapid temperature shock that causes cracking.
- Refrigerate overnight when possible. A fully chilled cheesecake slices far more cleanly and tastes noticeably richer and more developed.
- Use a hot knife for slicing. Run your knife under hot water and wipe it clean between every single slice for perfect, photo-worthy portions.
- If your cheesecake cracks, don't worry. It still tastes delicious, and a generous layer of fruit, whipped cream, or caramel sauce covers it beautifully.
- Store covered in refrigerator for up to 5 days or freeze for up to 2 months. For best flavor and texture, enjoy on days 2-3 after baking.