Philly Cheesecake

Philly Cheesecake

39

"Just plain-old, extra good cheesecake like the ones from New York and Philly. You may cover the cake with a layer of strawberries, cherries, etc. but, in my opinion, this cake is very, very good and easily stands on its own. The fruit just distracts from its great flavor and texture."

Ingredients

1 h 30 m {{adjustedServings}} servings 410 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Grease an 8 inch springform pan thickly with butter. Turn pan on its side, place a few graham cracker crumbs in pan and shake so crumbs stick to sides. Keep turning and add crumbs as needed until sides are well coated. Set pan upright and coat bottom of pan. Put pan into freezer for 30 minutes or refrigerator for 2 hours.
  2. Preheat oven to 300 degrees F (150 degrees C).
  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 pan.
  5. Set pan into shallow pan containing 1 inch hot water and bake at 300 degrees F (150 degrees C) for 1 1/2 hours. Refrigerate for at least 6 hours before serving.
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Reviews

39
  1. 46 Ratings

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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 cheesecak...

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 fi...

fantastic! i substituted 1.5C half & half for the whipping cream and brought the total butter to 1 good sized pat. also in crust put 1/8C ground almonds and 1/8C ground mexican brown sugar. stel...