Philadelphia Cheesecake

    Philadelphia Cheesecake

    Save this recipe

    Be the first to make this!

    About this recipe: 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.

    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. Butter a 20cm round springform tin thickly. 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.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate