Philadelphia Classic Cheesecake

Name: Philadelphia Classic Cheesecake
Prep time: 5 h 45 min
Cook time: 45 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 cup Graham cracker crumbs 1 tbsp sugar 3 tbsp softened butter 2 8 oz. paks of softened creme cheese 2/3 cup of sugar 1/2 tsp vanilla half of a juice of lemon and 1/4 tsp of lemon zest 2 eggs whole; 1/8 cup sugar; (2) 8 oz. paks of softened creme cheese 2/3 cup of sugar; 2 eggs whole; 1/4 teaspoon vanilla; 2 tbsp flour; 1/8 tsp cinnamon for Graham cracker crust; 1 carton of fresh strawberries; 1 Tsp of strawberry preserves; 3/4 cup of heavy whipping cream; 1/2 cup of sugar; 1 tablespoon of fresh lemon juice; A drop of pure vanilla extract

5 steps

Prep:5h 45minCook:45min

This cheese cake is so rich and delicious. Easy to make. Be sure to bake your cheesecake in a water bath to keep it from breaking. Don’t overcook. 4-5 hours of time prep is allowing the finished cheesecake to chill. Optional, serve with homemade whipped creme and berries.

Updated at: Wed, 10 Jan 2024 03:15:45 GMT

Ingredients

8 servings

Instructions

Step 1

CRUST: Set oven to 325° F. In a bowl, combine Graham crumbs, butter, 1/8 tsp cinnamon and 1 tbsp sugar. Combine well. Pour Graham crust mixture into a buttered terra cotta pan or spring form pan. Press crust against pan evenly. Blind bake for 5 min.

Step 2

CREAM CHEESE FILLING: On low speed, beat cream cheese, 2/3 cup of sugar just until blended. Add juice of half of a lemon and vanilla. Taste too see if more is needed. Add one egg at a time. Blend. Add second egg. Blend. Add 2 tbsp flour. Blend final time. Pour cream cheese mixture over Graham crust then bake in a water bath for 45-55 minutes until center is almost done.

Step 3

STRAWBERRY TOPPING: Chop entire carton of strawberries. Purée 1/3 of the carton in blender. Pour into saucepan. Add 1/3 more of the carton of fresh strawberries to the purée in saucepan. Add 2 tbsp of lemon juice. Add 1/4 of sugar. Add 1 tsp of strawberry preserves. Stir and cook over Med-low heat until it glistens and bubbles gently. Add last 1/3 of carton of fresh strawberries and remove from heat. Spoon strawberries over cheese cake.

Step 4

WHIPPING CREAM: In a bowl pour in 3/4 cup of heavy cream. Beat on high speed just before peaks form. Add 1/2 cup sugar, a drop of pure vanilla extract and 2 tbsp of lemon fresh juice. Mix on low speed until incorporated. Then give it one last high speed spin for 10 seconds and peaks form. Do not over beat. You want a fluffy whipped cream! Serve over strawberry cheesecake. Refrigerate up to 5 days.

Step 5

***NOTE: I cannot delete 2 eggs from the list of ingredients but it appears that this recipe uses 4 eggs. This recipe uses only 2 eggs.