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    Basic Philly Cheesecake

    Rate it! | Read 14 Reviews

    Basic Philly Cheesecake. Photo by CandyTX

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    Basic Philly Cheesecake

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    Ingredients:

    Servings:

    0


    Crust


    Filling

    Directions:

    Prep Time: 20 mins

    Total Time: 1 1/4 hr

    1. 1 Preheat oven to 325F degrees.
    2. 2 Combine crumbs, sugar and melted margarine and press onto the bottom of a 9-inch springform pan.
    3. 3 Bake for 10 minutes, remove from oven and raise oven temperature to 450F degrees.
    4. 4 To make filling, combine softened cream cheese and sugar in a large bowl with an electric mixer, beating at medium speed until well mixed.
    5. 5 Add eggs, one at a time, mixing well after each addition; blend in vanilla then pour into crust.
    6. 6 Bake for 10 minutes at 450F, then reduce heat to 250F and for 25-30 minutes more, or until set.
    7. 7 Loosen cake from rim of pan; cool before removing rim of pan.
    8. 8 Chill; top individual slices with desired topping, if any, just before serving.
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    Sour Cream & Philly Cheesecake. Recipe by Brentster

    Ratings & Reviews:

    • on July 09, 2010

      This cheesecake turned out perfectly. My guests thought I got it at a bakery! I used a small casserole dish water bath during baking time. I then turned off the oven and let the cheesecake set completely before taking it out to cool (about 20 minutes).

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on March 11, 2010

      THIS is the cheesecake my husband has been longing for!! I have tried quite a few other recipes and none of them were just right- until this one. I will make a small change this afternoon when I make it though... Because of the size of pan called for, the cheesecake comes out very thin (short). So I am going to cut the crust down by a third and bake it in a smaller pan. THIS CHANGE IS PURELY ASTHETIC! The flavor of this cheesecake is wonderful!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on March 23, 2009

      This is a great recipe. I've used one that was slightly smaller but still very similar. I am by no means an accomplished chef and need some more practice on my crusts, as they never seem to stick together as well as I'd like. Also, I've seen some peoples' reviews wishing the filling was a bit fluffier. Here's a quick tip for that with the same recipe: separate the egg yolks and whites. Mix the yolks in when the filling calls for eggs; keep the whites separate til the end, beat the egg whites until stiff, and then fold the egg whites into the rest of the batter. Same great taste, and the custard will come out nice and fluffy.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on December 17, 2008

      Amazing cheesecake. My husband made this and it turned out perfectly! He made a raspberry sauce to top it with and everyone gobbled it right up. Delicious! Thanks for posting Lennie :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on October 11, 2008

      Excellent! Tastes amazing and very simple method!

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    • on May 27, 2008

      Decent basic cheesecake - Yum!! we overbaked it at 28 minutes, but it still tasted great on the inside. May try something fluffier next time, but you can always depend on this one. We also did 2 eggs, 1/2 cup sugar, 2 packs Philly and full vanilla. Hit the spot! Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on April 09, 2008

      This was so easy! My 7 year old and I made this together and we had a great time. It was simple and delicious. We drizzled some chocolate sauce over each piece after plated and they put some cherries on top. Absolutely perfect - and we got to make a cheesecake together. This was so great for him!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on December 17, 2007

      We took this to a pre-Xmas dinner with family & it was a hit all-round. I've made it a few times, but when i do i scale down the filling to: 2 packs of cream cheese, 1/2 cup sugar & 2 eggs. And I have a tip: To prevent the top cracking, leave the cake in the oven to cool with the door slightly open. Thanks for sharing, Lennie. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 21, 2007

      Great basic cheesecake. first one I ever made and it was gone in a day. I would add a thicker graham cracker crust but other than that it was lovely. (I don't even like cheesecake and I liked this one)

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    • on October 20, 2006

      This was very good. I needed something with measurements I could adjust, as I only had 2 pkgs of cream cheese. I used both, plus 1/2 cup sugar, 2 eggs and the full amt of vanilla. Nicely filled a 9 inch pie plate - tastes delicious. Will definately make this again. Oh yeah, and I added 1 cup of choc chips because I was craving chocolate. Turned out great.

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    Read All Reviews (14)

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    About This Recipe

    Basic Philly Cheesecake

    on November 25, 2001
    ID #14796

    Basic cheesecake; no lemon, no sour cream.

    Contact This Chef Favorite This Chef

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    Nutrition Facts

    Basic Philly Cheesecake

    Serving Size: 1 (114 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 399.3
     
    Calories from Fat 265
    66%
    Total Fat 29.4 g
    45%
    Saturated Fat 16.1 g
    80%
    Monounsaturated Fat 9.2 g
    46%
    Polyunsaturated Fat 2.4 g
    12%
    Trans Fat 0.0 g
    0%
    Cholesterol 138.2 mg
    5%
    Sodium 313.1 mg
    13%
    Potassium 115.1 mg
    3%
    Magnesium 8.5 mg
    0%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 0.2 g
    0%
    Protein 7.6%
    15%
    Detailed Nutrition Values About Nutrition Info

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