Basic Philly Cheesecake

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.

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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. :)

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I've baked at least 10 cheesecakes with this recipe alone so I'm a fan. The only problem I have is that 3/4 a cup of sugar isn't enough. You need at least a tablespoon more than that for it to taste sweet. Other than that I'm impressed. I have this webpage saved to my computer.

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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).

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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!!

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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 :)

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Excellent! Tastes amazing and very simple method!

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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.

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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!

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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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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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Hi I would just like to say this was perfect. I have been looking over the river and throw the woods for a basic cheesecake recipe... thanks.

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Hey Lennie- I needed a recipe for cheesecake that fit what I had in the fridge-this recipe fit the bill. The only change I made was to add 1/2 t. pure vanilla extract and 1/2 t. pure almond extract-simple, smooth and I didnt need to run out for Lemon Juice! Thanks for posting.

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Lennie, I want to thank you for including the potassium, sodium and magnesium amounts in your recipe. I have renal failure and these #'s are very important. Thank you (very hard to type this with the Ad covering half the typing area)

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This was the first time I made a cheesecake and the directions were very clear and easy to follow. Next time, I'm going to double the crust recipe and have some crust around the outside edge, and also use 1 cup of sugar in the filling, as I like my cheesecake just a bit sweeteer. Overall, this is terrific!!

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