Easy Philadelphia Cheesecake with Graham Crust

Name: Easy Philadelphia Cheesecake with Graham Crust
Prep time: 20 min
Cook time: 55 min
Total time: 315 min
Yield: 12 slices
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 4 packages cream cheese (room temperature, 250g each); 1 cup granulated sugar; 1 teaspoon vanilla extract; 4 large eggs (room temperature)

315 min 12 slices Medium

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Easy Philadelphia Cheesecake with Graham Crust

Indulge in a creamy, no-fuss Philadelphia cheesecake with a buttery graham crust, perfect for any occasion.

Prep

20 min

Cook

55 min

Total

315 min

Servings

Difficulty

Medium

Cheesecake is a classic dessert that never fails to impress, and this Easy Philadelphia Cheesecake recipe is perfect for beginners and seasoned bakers alike. With its creamy texture and rich flavour, it’s a crowd-pleaser that requires minimal effort. The key to a successful cheesecake lies in a few simple techniques, such as using room-temperature cream cheese and avoiding over-beating the batter. These steps help prevent the dreaded cracks and ensure a smooth, luscious finish. A buttery graham crust adds the perfect touch of sweetness and crunch, complementing the creamy filling beautifully.

Ingredients

Servings

For the crust

For the filling

Instructions

Prepare the crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 23 cm (9-inch) springform pan.

Bake the crust

Bake the crust for 10 minutes. Remove from oven and let it cool while preparing the filling.

Pro tip: Baking the crust helps it hold together better when cut.

Prepare the filling

In a large mixing bowl, beat the room-temperature cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing on low speed until just blended. Avoid over-beating.

Pro tip: Over-beating incorporates too much air, leading to cracks.

Pour the filling

Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.

Bake the cheesecake

Place the springform pan in a larger baking dish. Fill the outer dish with hot water halfway up the sides of the springform pan. Bake for 55 minutes or until the centre is set but still jiggles slightly.

Pro tip: The water bath prevents the cheesecake from cracking.

Cool the cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.

Chill the cheesecake

Remove from the oven and cool completely at room temperature. Refrigerate for at least 3 hours or overnight before serving.

Pro tip: Chilling allows the flavours to meld and the texture to firm up.

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Tips & Tricks

<ul><li>Ensure cream cheese is at room temperature for a smooth texture.</li><li>Avoid over-beating to prevent cracking.</li><li>Use a water bath to maintain even heat.</li></ul>

Serving Suggestions

Once your cheesecake has cooled, consider topping it with fresh berries or a drizzle of chocolate sauce for an added touch of elegance. Cheesecake pairs wonderfully with a cup of coffee or a glass of dessert wine. Make this cheesecake ahead of time and store it in the refrigerator for up to three days. It also freezes well for up to two months, allowing you to enjoy a slice of heaven whenever the craving strikes.