Philly Cheesecake

Philly Cheesecake

38 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Maureen

“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.”

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Adjust Servings

Original recipe yields 1 - 8 inch springform



  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 (38)

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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 cheesecake, yet creamy and delicious. The recipe photo that shows layers, is because the egg whites were not mixed into the batter enough. Mix them in gently but thoroughly as instructed and you will not get layers. I will make this again with one change - I will mix the graham crackers and butter and press it to the sides of the pan beforehand like most cheesecake recipes, rather than pouring the butter in and rolling the crumbs around. This did not provide a thick enough crust, although it did not stick to the pan. Overnight in the refrigerator is adequate for cooling. Also, I used a 9" springform pan, which worked perfectly. I fear a 8" would be too small to hold the batter. I wrapped the bottom of the pan in tinfoil to prevent water from entering the pan and baked in a 1" waterbath. I almost baked without a waterbath since it seems like too much work, but it really turned out perfect baking at 300 for 90 minutes exactly.



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 first baked cheesecake and I was a bit disappointed. Neither my husband nor I were big fans of it. I don't think I will be making this again.

keri marion

keri marion

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. stellar!

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Amount Per Serving (10 total)

  • Calories
  • 410 cal
  • 21%
  • Fat
  • 33.6 g
  • 52%
  • Carbs
  • 21.9 g
  • 7%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 192 mg
  • 64%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet



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Cheesecake Supreme


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New York Cheesecake I