Philadelphia® Cheesecake

    8 hours 20 min

    A really good recipe for the classic Philadelphia cheesecake. This cheesecake is delicious, creamy and rich. Serve as is, with fresh berries or with a good dollop of sweetened cream.

    66 people made this

    Makes: 1 20cm round cheesecake

    • 25g unsalted butter
    • 40g digestive biscuits, crushed into crumbs
    • 350g cream cheese
    • 150g caster sugar
    • 4 eggs
    • 2 tablespoons plain flour
    • 1 1/2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • 475ml whipping cream

    Prep:50min  ›  Cook:1hr30min  ›  Extra time:6hr chilling  ›  Ready in:8hr20min 

    1. Heavily grease a 20cm round springform tin. Turn tin on its side, place a few digestive biscuit crumbs in tin and shake so crumbs stick to sides. Keep turning and add crumbs as needed until sides are well coated. Set tin upright and coat bottom of tin. Put tin into freezer for 30 minutes or refrigerator for 2 hours.
    2. Preheat oven to 150 C / Gas 2.
    3. With electric beater, mix cream cheese, sugar, egg yolks, flour, vanilla and salt. Beat thoroughly and then turn mixer to slowest speed and slowly pour in the cream.
    4. Beat the egg whites until stiff but not dry. Add to the above mixture and fold the whites in by hand, lightly but thoroughly. Pour mixture into the crumb-lined tin.
    5. Set tin into shallow baking tin containing 2.5cm hot water and bake at 150 C / Gas 2 for 1 1/2 hours. Refrigerate for at least 6 hours before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
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    Reviews in English (45)


    the cake look very fluffy and tasty!!!! i'll try this recipe.....  -  28 Dec 2013


    I was looking for a lighter, fluffier cheesecake, similar to the one they serve at Capitol Grille. This was it! Because of the cream and egg whites, it is not as dense as traditional cheesecake, yet creamy and delicious. The recipe photo that shows layers, is because the egg whites were not mixed into the batter enough. Mix them in gently but thoroughly as instructed and you will not get layers. I will make this again with one change - I will mix the graham crackers and butter and press it to the sides of the pan beforehand like most cheesecake recipes, rather than pouring the butter in and rolling the crumbs around. This did not provide a thick enough crust, although it did not stick to the pan. Overnight in the refrigerator is adequate for cooling. Also, I used a 9" springform pan, which worked perfectly. I fear a 8" would be too small to hold the batter. I wrapped the bottom of the pan in tinfoil to prevent water from entering the pan and baked in a 1" waterbath. I almost baked without a waterbath since it seems like too much work, but it really turned out perfect baking at 300 for 90 minutes exactly.  -  28 Nov 2008  (Review from Allrecipes US | Canada)


    It was just OK for me. It was easy to make which really surprised me,but it tasted a lot like custard and I was looking for a thick creamy cheesecake. I was really excited because this was my first baked cheesecake and I was a bit disappointed. Neither my husband nor I were big fans of it. I don't think I will be making this again.  -  11 Apr 2004  (Review from Allrecipes US | Canada)