Philadelphia Cream Cheese Cheesecake Recipe

Made from scratch, this traditional philadelphia cream cheese cheesecake recipe has a rich cheesecake filling cooked to perfection on top of a handmade crust. Present this baked vanilla cheesecake topped with fresh berries, fresh fruit, whipped cream, or any preferred garnish.

I felt it was time to include an easy cheesecake recipe as I knew Salty Ginger required a range of basic dishes. Having said that, I also opted to start with one of the most basic baked traditional cheesecake variants. Special events call for this wonderful treat.

Historical Philadelphia Cream Cheese

Arguably the most popular brand of cream cheese worldwide did not start in philadelphia cream cheese cheesecake recipe. Actually, it has never been produced in philadelphia cream cheese recipes or, more importantly, in the state of Pennsylvania. Why is Philadelphia cream cheese even labeled so if it isn't from Philly?

Founded by William Lawrence, Philadelphia Cream Cheese has been producing its cream cheese in New York since 1872. Popular in Europe at the time, Neufchâtel cheese was a tangy, crumblier cheese product Lawrence, a Chester, New York dairyman was trying to manufacture. He produced a richer, more spreadable cheese by inadvertently adding too much cream. For a few more years, Lawrence wouldn't begin marketing his cream cheese under the moniker "Philadelphia."

Making use of a Water Bath

Over my life, I have made rather a few cheesecakes—some with a water bath and some without. Making a cheesecake in a water bath will produce the greatest results, in my perspective. One of the instruments needed to create the ideal cheesecake is rather type of one.

Simply said, a water bath lets the cheesecake bake gently. It controls the temperature on the pan's sides such that the sides won't bake too quickly relative to the center. Additionally slowing down the top of the cheesecake's baking is steam. This will significantly lower the likelihood of the cheesecake shattering either while baking or cooling.

Read Also: Boursin Cheese Pasta With Tomatoes: Ingredients And Instructions

Ingredients

Please find comprehensive measurements on the recipe card.

Your cheesecake's crust might be made with Graham crackers or digestive biscuits, simple vanilla biscuits like Marie biscuits or vanilla wine biscuits. The crust seen in the pictures is basic vanilla biscuits.

For the biscuit base, butter ties the crushed or processed Graham crackers or biscuits together. Baking margarine will replace butter or margarine spreads, but not any other replacement. Using salted butter appeals to me as the taste of salt contrasts nicely with the sweet cookies.

For all baking, philadelphia cream cheese cheesecake recipe is the block version I usually use. Use a full-fat cream cheese always. These bricks weigh 226 grammes/8 ounces in the US. Here in New Zealand, though, the blocks weigh 250 grams or 8.8 ounces. Development of this formula has been based on US block size. Let your cream cheese weigh. I advise keeping to the block variety if you choose to utilize another brand.

Granulated or caster sugar, white sugar, sweetens baked products without truly affecting other tastes. Regarding a cheesecake, it keeps the filling a lovely white hue and facilitates browning of the filling when the sugar caramelizes during baking.

Eggs: Though closer to a US/Europe Medium sized egg, I use a New Zealand size 6 egg, about equivalent to Australian and South African Large Eggs.

A basic component in baked products and sweets including eggs, pure vanilla extract accentuates the tastes of the other ingredients in the recipe.

The setting of the cheesecake depends much on lemon juice, or the acid in the lemon juice. It sets the cheesecake and interacts with the proteins and lipids in the cream cheese. Fresh or bottled lemon juice works well for this dish. Usually lacking fresh lemons nearby, I use bottled lemon juice for baking.

Make use of room-temperature components! Using room temperature ingredients guarantees more easy mixing of the batter or dough components. Room temperature, as used here, is about 20°C/68F.

Put eggs into warm water for ten to fifteen minutes to rapidly bring them to room temperature.

Weighing and Measuring Components

Using a kitchen scale to weigh items is more precise than depending on measuring cups. Every one of my recipes is produced and tested just using grams.

I have however turned on the metric-to---cup conversions. To get your selected dimensions, just pick "USA/Cups" or "metric". Cups equal 240mL/8 fl oz for these conversions; tablespoons counts are 15mL and teaspoon counts are 5mL.

Methodical Guidances

Let every component come to room temperature. A perfect creamy cheesecake depends on this.

• Put the oven rack in the lowest third of the oven. Preheat the oven to 180°C/355°F.
• Melt the butter then let it cool.
• In a food processor, crush or grind the Graham crackers or biscuits until the texture is essentially fine—that of sand. Combine the melted butter with the Graham cracker crumbs or biscuit crumbs and sugar—an extra need for the graham cracker crust version—until all the crumbs are covered.
• Press the crumb mixture into the bottom of a 9-inch springform pan or loose-bottomed cake pan. If an 8-inch pan boasts good high sides, you may also use it.
• Bake the base for ten minutes. Then take out of the oven and let to cool while you prepare the cheesecake filling. Turn down the oven to 150°/300°F after the crust has cooked.
• Place half the room temperature cream cheese into a large mixing basin or the bowl of a stand mixer, add in the sugar and vanilla extract, and beat together on medium speed (with the paddle attachment if using a stand mixer) until smooth and the sugar is dissolved. This will run around three to five minutes.
• Add in the remaining cream cheese; mix on medium speed for three more minutes. Add the lemon juice then swirl through for another thirty seconds.
• One at a time, put in the eggs on a low speed. Avoid overmixing. Scrape down the edges between egg addition with a rubber spatula.
• Top the cooked crust with the cream cheese filling. Even out with an offset spatula or the back of a spoon. Few times on the kitchen counter, bang the pan to bring any air bubbles to the top.
• Note: occasionally this takes some time. Use patience and slow yourself. Pop any bubbles in the thick creamy mixture with a knife, cake tester, offset spatula.

Read Also: Pecan Pie Cheesecake Coffee Cake

Ingredients

• 1 ½ cups HONEY MAID Graham Cracker Crumbs
• 3 tablespoons sugar
•  cup butter, melted
• 4 8 oz packages PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 4 large eggs

Equipment

• 9-inch springform pan

Instructions

• Set the oven's temperature to 325 degrees Fahrenheit.
• Press firmly onto bottom of 9-inch springform pan after mixing crumbs, 3 tbsp sugar and butter.
• With a mixer, beat cream cheese, one cup sugar, vanilla until thoroughly combined. One egg at a time, gently mix on low speed following each only until mixed. Spoon over crust.
• Bake until center is practically firm, 55 minutes or more.
• Cool cheesecake for fifteen minutes on wire rack. Loosen cake from pan's rim; cool before cutting off rim. Refrigerate four hours or overnight before serving.

FAQs

Can you melt Philadelphia cream cheese?

Indeed, cream cheese melts; yet, it melts in the same manner as cheddar.

Is Philadelphia cheese the same as cream cheese?

Philadelphia Cream Cheese is one brand of cream cheese. First developed in 1872 and now owned by Kraft Heinz and Mondelez International, it is among the most sold brands of cream cheese globally.

What is the difference between New York cheesecake and Philadelphia cheesecake?

Experts claim most individuals referring to Philadelphia-style cheesecake are referring to a cream cheese brand variation. Usually, new York style calls for sour cream or heavy cream in the mixture. Philadelphia's style does not. so it has nothing to do with philadelphia cream cheese recipes, the city.

Is Philadelphia original good for cheesecake?

When it's Philadelphia brand, the bagel serves only as a cream cheese container. And the texture provides the ideal cheesecake for which generic brands cannot match.

Why is cream cheese so expensive?

Why is cream cheese so expensive? Factors including brand, quality, and geography might affect cream cheese's pricing. But because of the increased expense of manufacture—which calls for utilizing both milk and cream—it's generally more costly than other varieties of cheese.

Is Philadelphia cream cheese healthy?

One multipurpose dairy spread is cream cheese. It lacks much lactose and is a strong source of vitamin A. Still, it's poor in protein and heavy in fat and calories, hence you should use it in moderation. Especially, variations like whipped cream cheese have less calories and fat.

Is Philadelphia cream cheese good for baking?

Whether you are making a traditional bagel topped with smoked salmon or a decadent cheesecake, Philadelphia is wonderfully flexible. Philadelphia is available in a number of flavors to suit your tastes and performs nicely with both sweet and savory foods.

How do you thicken Philadelphia cream cheese?

Runny cream cheese icing also bothers me. Put up to half a cup of cornstarch into the runny frosting. By absorbing extra moisture, cornstarch thicksens the frosting without changing its taste.

Can diabetics eat Philadelphia cream cheese?

Generally low in carbohydrates, cheese is unlikely to change blood sugar levels in diabetics. Still, it's preferable to eat it mildly within a sensible diet.

Which is healthier, cream cheese or mayonnaise?

Does cream cheese taste better than mayo? Regular mayonnaise one tablespoon provides ten grams of fat and 94 calories. Whipped cream cheese comprises two and a half grams of fat and thirty calories in one tablespoon. Regarding vitamin A, cream cheese also is superior.

Is Philadelphia cream cheese tasty?

Saffitz said she is not sure how many times she has cooked philadelphia cream cheese cheesecake recipe into a cheesecake or whipped it into birthday cake icing. She says, "I love how it whips up so creamy and smooth; but also adds such wonderful heft and density." The taste strikes me as zesty and well-balanced.

Is Philadelphia cream cheese bad for high cholesterol?

When put on a bagel for breakfast, cream cheese tastes great; yet, just one ounce has a shockingly 27 mg of cholesterol. When one totals the actual portion amount that most people pack on their bagel, it can equal a very high percentage of the advised daily cholesterol intake.

Can I eat cream cheese directly?

Definitely. I searched solely to check whether anyone else enjoys cream cheese as much as I do. Usually a healthy average eater, I wonder why cream chesse is so tasty by itself! so, if you wish to consume it per spoonful, go for it (assuming it's yours). I do with my peanut butter.

Is Philadelphia cream cheese healthy?

One multipurpose dairy spread is cream cheese. It lacks much lactose and is a strong source of vitamin A. Still, it's poor in protein and heavy in fat and calories, hence you should use it in moderation. Especially low in fat and calories are variants like whipped cream cheese.

When not to eat cream cheese?

Left out for too long, cream cheese can be hazardous and cause food illness. "While it will soften, past the two hour mark it is not safe," Edwards advises.

Why is cheese good to eat before bed?

Meyer claims that there are components that could really improve your sleep. "Cheese will provide calcium, magnesium and potassium, all of which are important for lowering muscle cramps and good blood pressure maintenance, and can help you drift off to sleep and stay asleep."

Does cucumber reduce cholesterol?

Furthermore, experts think cucumbers can help to lower triglyceride levels, cholesterol, even, to a degree, manage blood sugar flare-up. Moreover, increasing cucumbers helps control ROC and ROS (cell-damaging compounds produced in high blood sugar levels).