This classic Philadelphia cheesecake recipe consists of a homemade crust topped with a decadent cheesecake filling that is baked to perfection. Serve this baked vanilla cheesecake with fresh berries, fresh fruit, whipped cream, or a topping of your choice.
I knew that I needed to add a variety of basic recipes to Salty Ginger - and decided it was time to add an easy cheesecake recipe. That being said, I also decided to start with one of the most simple baked classic cheesecake varieties. This delicious dessert is perfect for special occasions.
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Cheesecake History
While cheesecakes originated in ancient Greece, they only really evolved into what we know as cheesecake around the 18th century. While there are a variety of cheesecakes around the world - they all have one common ingredient - a soft fresh cheese. This can be cottage cheese, ricotta, quark, or cream cheese.
Modern cheesecakes come in baked and unbaked varieties. The crust of a cheesecake can be made from dough, crushed cookies or even sponge cakes.
This particular easy recipe is for a super simple Philadelphia cheesecake and consists of a few simple ingredients that come together to form a deliciously decadent dessert. The filling only consists of cream cheese, eggs, sugar, vanilla extract, and lemon juice.
Using a Water Bath
I have baked quite a few cheesecakes in my life, some with a water bath and some without. It is my opinion that baking a cheesecake in a water bath will lead to the best results. It's sort of one of the tools used to make the perfect cheesecake.
A water bath simply allows the cheesecake to bake slowly. It moderates the temperature on the sides of the pan so that the sides don't bake too much faster than the center. The steam also slows down the baking of the top of the cheesecake. This will greatly reduce the chances of the cheesecake cracking during the baking process or the cooling process.
Ingredients
Please refer to the recipe card for detailed measurements.
Graham crackers/digestive biscuits or plain vanilla biscuits such as Marie biscuits or vanilla wine biscuits can be used to make the crust of your cheesecake. I used plain vanilla biscuits for the crust pictured in the photographs.
Butter binds the crushed or processed biscuits or Graham crackers together for the biscuit base. Butter cannot be substituted with butter or margarine spreads but can be replaced with baking margarine. I like to use salted butter - as the touch of salt is a nice contrast to the sweet biscuits.
Cream cheese - I always use Philadelphia cream cheese in the block form for all baking. Always use a full-fat cream cheese. In the US these blocks come in 226 grams/8 ounces. However, here in New Zealand, the blocks are 250 grams or 8.8 ounces. This recipe has been developed according to the US size of the block. Please weigh out your cream cheese. If you want to use a different brand I recommend sticking to the block variety.
White sugar (granulated or caster sugar) adds sweetness without really impacting additional flavors in baked goods. In terms of a cheesecake, it helps to keep the filling a nice white color, but also aids in the browning of the filling as the sugar caramelizes during baking.
Eggs - I use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.
Pure vanilla extract enhances the flavors of the other ingredients in the recipe and is a cornerstone ingredient in baked goods and desserts containing eggs.
Lemon juice, or the acid in the lemon juice, is crucial to the setting of the cheesecake. It reacts with the fats and proteins in the cream cheese and assists in the setting of the cheesecake. For this recipe, you can use fresh or bottled lemon juice. I typically use bottled lemon juice for baking, because I don't always have fresh lemons around.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will be incorporated more easily. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
Weighing and Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "USA/Cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240mL/8 fl oz, tablespoons are 15mL and teaspoons are 5mL.
Step-By-Step Instructions
1 - Allow all ingredients to come to room temperature. This is crucial for a smooth creamy cheesecake.
2 - Place the oven rack in the lower third of the oven. Preheat the oven to 180°C/355°F.
3 - Melt the butter and allow to cool.
4 - Crush or process the Graham crackers or biscuits in a food processor until you have a mostly fine sand-like texture. Combine the Graham cracker crumbs or biscuit crumbs and sugar (an additional requirement for the graham cracker crust version) with the melted butter, and stir together until all the crumbs are coated.
5 - Press the crumb mixture into the bottom of a 9-inch springform pan or loose-bottomed cake pan. You can also use an 8-inch pan if it has nice high sides.
6 - Bake the base for 10 minutes. Then remove from the oven and allow to cool while you make the cheesecake filling. When the crust is baked, turn down the oven to 150°/300°F.
7 - Place half the room temperature cream cheese into a large mixing bowl or the bowl of a stand mixer, add in the sugar and vanilla extract, and beat together on medium speed (using the paddle attachment if using a stand mixer) until smooth and the sugar is dissolved. This will take about 3-5 minutes.
8 - Add in the rest of the cream cheese, and mix on medium speed for an additional 3 minutes. Then add in the lemon juice and mix through for an additional 30 seconds.
9 - On a low speed add in the eggs one at a time. Do not overmix. Use a rubber spatula to scrape down the sides between the addition of eggs.
10 - Pour the cream cheese filling over the baked crust. Smooth out using the back of a spoon or an offset spatula. Bang the pan on the kitchen counter a few times to bring any air bubbles to the surface.
Note - this can sometimes take a while. Be patient and take your time. Use a knife, cake tester, or offset spatula to pop any bubbles in the thick creamy filling.
11- Wrap the bottom of the springform pan in two layers of aluminum or tinfoil. We want to make sure that it is waterproof. Then place the pan into a large roasting pan. And then into the oven. Fill the roasting pan with water until it is about an inch deep (2.5cm deep).
Note - Using a water bath allows the cheesecake to bake slowly and evenly. It also keeps the inside of the oven filled with steam which delays the setting of the top of the cheesecake. This will prevent cracking when the cheesecake cools down.
12 - Bake the cheesecake for 50-75 minutes. The cheesecake is fully baked when the edges are set the middle is still slightly jiggly.
13 - Turn off the oven. Crack open the oven with a wooden spoon and allow the cheesecake to cool slowly for at least 1 hour before removing it from the oven and allowing it to cool completely at room temperature (about 3 hours). Remove the foil, and place the cheesecake in the fridge to cool completely for 3-4 hours.
14 - Remove the cheesecake from the pan. Slice, and serve with your favorite topping.
Note - To make beautiful slices, use a sharp knife that has been run under hot water and dried off between each slice.
Expert Tips for This Recipe
- If you like a thicker crust or like to bring the crust up the sides of the cheesecake, simply double the crust ingredients.
- Set aside a nice chunk of time to make the cheesecake. This recipe does require a little bit of planning.
- Use room temperature ingredients - get your eggs and cream cheese to room temperature before you begin making the cheesecake. This allows the ingredients to be easily incorporated into a creamy filling.
- Use a water bath. This helps to regulate the temperature in your oven and to help the filling bake evenly.
- Cool the cheesecake slowly. Let the cheesecake cool in the oven for at least an hour with the door cracked open before taking it out of the oven.
- Scrape down the sides of the bowl regularly with a rubber spatula to make sure everything is mixed in nicely and smoothly. Even if you are using an electric hand mixer.
- Do not overmix the filling once you start adding eggs. Just mix until combined, then finish off by hand with a rubber spatula.
- When slicing your cheesecake, use a sharp knife. I like to warm my knife up in warm water, then I dry off the knife and slice it. I repeat this process with every slice.
- This cheesecake can be made using an 8-inch or 9-inch springform pan.
Ovens and Air-Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
I recommend using an oven thermometer to make sure your oven is at the right temperature.
For this particular recipe, I like to bake the crust at 180°C/350°F. Then I drop the temperature to 150°C/300°F to bake the cheesecake filling.
Storage and Freezing
Store leftover cheesecake in an airtight container in the fridge for up to a week.
This whole cheesecake can be frozen by wrapping a cold cheesecake in cling film and then foil, for up to 30 days. Allow the cake to thaw for at least 2 hours before serving. Just remember to unwrap the cake before defrosting.
Individual slices can be placed in the freezer on a plate and allowed to freeze for an hour or two before wrapping in plastic wrap and foil for up to 30 days. Alternatively, slices can be frozen in an airtight container. Allow the slice to thaw for an hour before serving.
Philadelphia Cheesecake FAQ
I used an 8-inch loose-bottom cake tin with tall sides. However, I recommend using a 9-inch springform or an 8-inch springform pan.
Yes. Cheesecake freezes really well. I like to place slices of cheesecake into an airtight freezer-safe container for freezing. This will last for up to 30 days.
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Recipe Card
Philadelphia Cheesecake
Equipment
- Stand Mixer
- Electric hand mixer
- 9 Inch Springform Pan
Ingredients
Crust
- 1 cup Graham cracker crumbs (or biscuit crumbs *Note 1)
- 3 tablespoons white granulated sugar (caster/granulated sugar - Note 2)
- ¼ cup butter
Cheesecake Filling
- 32 ounces cream cheese (*Note 3)
- 1 cup white granulated sugar (caster/granulated sugar)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 4 eggs (medium/large *Note 3)
Instructions
- Allow all ingredients to come to room temperature. This is crucial for a smooth creamy cheesecake.
- Place the oven rack in the lower third of the oven. Preheat the oven to 180°C/355°F. Lightly grease and/or line your cake pan with parchment or baking paper.
- Melt the butter and allow to cool.
- Crush or process the Graham crackers or biscuits in a food processor until you have a mostly fine sand-like texture. Combine the Graham cracker crumbs or biscuit crumbs and sugar (an additional requirement for the graham cracker crust version) with the melted butter, and stir together until all the crumbs are coated.1 cup Graham cracker crumbs, 3 tablespoons white granulated sugar, ¼ cup butter
- Press the crumb mixture into the bottom of a 9-inch springform pan or loose-bottomed cake pan. You can also use an 8-inch pan if it has nice high sides.
- Bake the base for 10 minutes. Then remove from the oven and allow to cool while you make the cheesecake filling. When the crust is baked, turn down the oven to 150°/300°F.
- Place half the room temperature cream cheese into a large mixing bowl or the bowl of a stand mixer, add in the sugar and vanilla extract, and beat together on medium speed (using the paddle attachment if using a stand mixer) until smooth and the sugar is dissolved. This will take about 3-5 minutes. Scrape down the sides of the bowl regularly with a rubber spatula.32 ounces cream cheese, 1 cup white granulated sugar, 1 tablespoon vanilla extract
- Add in the rest of the cream cheese, and mix on medium speed for an additional 3 minutes. Scrape down the sides of the bowl regularly with a rubber spatula. Then add in the lemon juice and mix through for an additional 30 seconds.1 tablespoon lemon juice
- On a low speed add in the eggs one at a time. Do not overmix. Use a rubber spatula to scrape down the sides between the addition of eggs.4 eggs
- Pour the cream cheese filling over the baked crust. Smooth out using the back of a spoon or an offset spatula. Bang the pan on the kitchen counter a few times to bring any air bubbles to the surface. *Note 5
- Wrap the bottom of the springform pan in two layers of aluminum or tinfoil, with the foil extending up the entire side of the cake pan. We want to make sure that it is waterproof. Then place the pan into a large roasting pan. And then into the oven. Fill the roasting pan with water until it is about an inch deep (2.5cm deep). *Note 6
- Bake the cheesecake for 50-75 minutes. The cheesecake is fully baked when the edges are set the middle is still slightly jiggly. Mine was fully baked at 70 minutes.
- Turn off the oven. Crack open the oven with a wooden spoon and allow the cheesecake to cool slowly for at least 1 hour before removing it from the oven and allowing it to cool completely at room temperature (about 3 hours). Remove the foil, and place the cheesecake in the fridge to cool completely for 3-4 hours.
- Remove the cheesecake from the pan. Slice, and serve with your favorite topping. *Note 7
Notes
- You can use Graham crackers or a plain biscuit like digestive, Marie biscuits or vanilla wine biscuits.
- The 3 tablespoons of sugar are only required if using Graham crackers.
- I always use Philadelphia cream cheese in the block version. In the US these blocks come in 226 grams/8 ounces. However, here in New Zealand, the blocks are 250 grams or 8.8 ounces. This recipe has been developed according to the US size of the block. This recipe requires a total of 32 ounces or 910 grams of cream cheese.
- I use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe medium-sized egg.
- Working out the air bubbles can take a while. Be patient and take your time. Use a knife, cake tester, or offset spatula to pop any bubbles in the thick creamy filling.
- Using a water bath allows the cheesecake to bake slowly and evenly. It also keeps the inside of the oven filled with steam which delays the setting of the top of the cheesecake. This will prevent cracking when the cheesecake cools down.
- To make beautiful slices, use a sharp knife that has been run under hot water and dried off between each slice.
Expert Tips
- If you like a thicker crust, or like to bring the crust up the sides of the cheesecake, simply double the crust ingredients.
- Set aside a nice chunk of time to make the cheesecake. This recipe does require a little bit of planning.
- Use room temperature ingredients - get your eggs and cream cheese to room temperature before you begin making the cheesecake. This allows the ingredients to be easily incorporated into a creamy filling.
- Use a water bath. This helps to regulate the temperature in your oven and to help the filling bake evenly.
- Cool the cheesecake slowly. Let the cheesecake cool in the oven for at least an hour with the door cracked open before taking it out of the oven.
- Scrape down the sides of the bowl regularly with a rubber spatula to make sure everything is mixed in nicely and smoothly. Even if you are using an electric hand mixer.
- Do not overmix the filling once you start adding eggs. Just mix until combined, then finish off by hand with a rubber spatula.
- When slicing your cheesecake, use a sharp knife. I like to warm my knife up in warm water, then I dry off the knife and slice it. I repeat this process with every slice.
- This cheesecake can be made using an 8-inch or 9-inch springform pan.
Storage and Freezing
Store leftover cheesecake in an airtight container in the fridge for up to a week. This whole cheesecake can be frozen by wrapping a cold cheesecake in cling film and then foil, for up to 30 days. Allow the cake to thaw for at least 2 hours before serving. Just remember to unwrap the cake before defrosting. Individual slices can be placed in the freezer on a plate and allowed to freeze for an hour or two before wrapping in plastic wrap and foil for up to 30 days. Alternatively, slices can be frozen in an airtight container. Allow the slice to thaw for an hour before serving.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Tara says
Years ago I made an apricot cheesecake and it was sublime. It incorporated apricot jam into the batter, not on the top. Could this be done with this recipe?
Mary-Lou Watkins says
Hi,
It probably could be done. But would require some experimentation on how much apricot jam to put in to get the right flavor, and how to balance that with additional sugar (which would probably be decreased due to the sugar content of the jam). If I was to experiment I would probably start with 1/3 to 1/2 cup of apricot jam and cut the sugar to half...but then I would also only test this in a quarter batch as to not waste ingredients and move on from there.
ML
Mehjabeen says
Hi i used one tin condense milk and no sugar an i used one cream cheese ( 230g) other than that i went exactly according to recipe , wil it turned out fine?
Mary-Lou Watkins says
Hi,
Unfortunately I do not know what the outcome would be. I am unsure if you replaced 910g of cream cheese with 230g, and if you replaced 200g of white sugar with a 395g of condensed milk, or if you divided the whole recipe by 4 to get 230g of cream cheese and then added a full tin of condensed milk.
As with cakes, cheesecakes also have rules, and it is best to follow the recipes as they are written.
Testing and creating a recipe takes a fair amount of time, which is why note down tests of ingredients and substitutions in the post. If I have not, then it means I haven't tested it and cannot guarantee and outcome.
Mehjabeen says
Thanx sooo much for feedback
Mehjabeen says
Hi tooooo Devine, i must say there's something that came to my mind, this is a bake dessert so this cheesecake does get firm / set in the oven right ? So it don't need fridge right? so im just trying to wonder if I could keep it outside the fridge, I did observe certain desserts its better to place out of fridge like carrot cake an bake cheesecake because i did take note the one carrot cake recipe i got its dries out an got hard in fridge and the one bake cheesecake recipe i got also same it turn hard an dry in fridge
Mary-Lou Watkins says
Hi,
The baked cheesecake, even though it sets in the oven from the baking, needs to be completely cooled and stored in the fridge. The refrigeration to cool completely helps with the overall flavor and texture. And then the cheesecake must be stored in the fridge for food safety reasons - meaning that it will stay fresh and not spoil.
To prevent cakes and cheesecakes from drying out or getting hard I highly recommend storing them in airtight containers, or placing pieces of baking paper or clingfilm on the exposed edges.
SED says
Turned out perfect ! Just wish didn’t take so long for cooling and refrigeration I wanted to taste. And PLEASE people READ the recipe and the DIRECTIONS prior to baking .Maybe then the silly questions won’t need addressing.
Mary-Lou Watkins says
The wait is tough, but totally worth it! Thank you 🙂
Mehjabeen says
Hi can this b made eggless?
Mary-Lou Watkins says
Hi, no you can't make this baked cheesecake cannot be made eggless. However, my no-bake cheesecake does not require eggs.