Very few desserts can rival the succulent flavor and creamy decadence of a properly prepared cheesecake. Regardless of one’s level of experience in the kitchen, the pursuit of creating an impeccable cheesecake using Philadelphia cheesecake filling is an enticing undertaking. Excellence in cheesecake is closely associated with Philadelphia cream cheese. By following the appropriate formula, one can craft a dessert that is abundant, velvety, and exceedingly palatable.
This article will explain instructions on preparing a cheesecake utilizing Philadelphia cream cheese filling, along with essential strategies for attaining an impeccable cheesecake. Anticipate to embark on a gastronomic expedition in which you will craft a confection that is certain to astound and gratify your gustatory senses.
Philadelphia Cheesecake
This traditional Philadelphia cheesecake recipe calls for a homemade crust atop a perfectly baked, decadent cheesecake filling. This baked vanilla cheesecake can be adorned with whipped cream, fresh berries, fruit, or another desired garnish.
Time
- Prep Time: 30minutes
- Cook Time:1hour
- Chilling Time: 8hours
- Total Time:9hours 30minutes
Equipment
- Stand Mixer
- Electric Hand Mixer
- 9 Inch Springform Pan
Ingredients
Crust
- 1 Cup Graham Cracker Crumbs
- 3 Tablespoons White Granulated Sugar
- ¼ Cup Butter
Cheesecake Filling
- 32 Ounces Cream Cheese
- 1 Cup White Granulated Sugar (Caster/granulated Sugar)
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Lemon Juice
- 4 Eggs
Instructions
- Preheat each ingredient to ambient temperature. This is essential for the creation of a velvety, buttery cheesecake.
- Position the oven rack to the oven’s lower third. Preheat the oven to 355°F/181°C. Grease and/or line the cake pan with baking or parchment paper.
- After melting, permit the butter to settle.
- Utilize a food processor to crush or process the Graham crackers or biscuits until they resemble fine grit. In the graham cracker crust variation, an additional requirement is to combine sugar with the Graham cracker crumbs or biscuit crumbs. Stir this mixture with the melted butter until all of the crumbs are saturated.
- The crumb mixture should be pressed into a 9-inch springform pan or cake pan with a porous bottom. Additionally, an 8-inch pan with elevated sides may be utilized.
- The duration of baking the base is 10 minutes. After removing from the oven, permit to chill while the cheesecake filling is being prepared. Turn down the oven setting to 150°/300°F after the crust is done baking.
- In a large mixing bowl or the basin of a stand mixer, combine half of the room-temperature cream cheese with the sugar and vanilla extract. Beat the mixture on medium speed, employing the paddle attachment on a stand mixer if necessary, until the sugar is completely dissolved. This will require three to five minutes. Consistently scrub the bowl’s sides using a rubber spatula.
- Mix in the remaining cream cheese for an additional three minutes at medium speed. Consistently scrub the bowl’s sides using a rubber spatula. Then, incorporate the lemon juice and continue mixing for an additional 30 seconds before adding the eggs one at a time on a low speed. Avoid overmixing. Skim the sides with a silicone spatula in the intervals between adding the eggs.
- The cream cheese filling should be poured over the prepared crust. Utilize an offset spatula or the back of a utensil to smooth out. A few times, strike the pan against the kitchen counter to force any air pockets to the surface.
- Two layers of aluminum or tinfoil should be used to encircle the bottom of the springform pan, ensuring that the foil completely envelops the side of the cake pan. We intend to ensure that it is impermeable to water. The pan is then transferred to a sizable roasting pan and, following that, placed in the oven. Put enough water in the baking pan to be about an inch (2.5 cm) deep.
- The cheesecake should be baked for 50-75 minutes. When the cheesecake attains a barely jiggly center, and the edges have set, it has reached a fully baked state. Mine was done baking after seventy minutes.
- Deactivate the microwave. By utilizing a wooden spatula to pry open the oven door, permit the cheesecake to gradually declutter for a minimum of one hour prior to removing it from the oven and allowing it to fully cool at room temperature for an additional three hours. After removing the foil, refrigerate the cheesecake for three to four hours or until completely cooled.
- Grasp the cheesecake out of the pan. Serve the sliced dish with your preferred topping.
Tips For Making Perfect Philadelphia Cheesecake
- To achieve a denser crust or to have the crust extend up the sides of the cheesecake, simply increase the quantity of crust ingredients by two-fold.
- Allocate a substantial amount of time to prepare the cheesecake. Some preparation time is necessary for this recipe.
- Apply ingredients at room temperature; preheat the cream cheese and eggs to room temperature before commencing the cheesecake preparations. This facilitates the seamless integration of the ingredients into a velvety substance.
- Implement a water massage. This facilitates the regulation of the oven’s temperature and promotes uniform baking of the interior.
- Methodically cool the cheesecake. Remove the cheesecake from the oven with the door ajar and leave it to chill for at least one hour before removing it.
- Consistently scrape the bowl’s sides with a rubber spatula to ensure that all ingredients are thoroughly combined, regardless of using an electric hand mixer.
- Avoid excessive mixing of the substance once the eggs are added. Simply combine the ingredients, then complete with a rubber spatula.
- For slicing the cheesecake, a sharp utensil is required. I prefer to sever using a knife that I have preheated in tepid water before drying it. This procedure is repeated for each slice.
- To prepare this cheesecake, a springform pan measuring either 8 inches or 9 inches may be utilized.
Storage And Freezing
Refrigerate any leftover cheesecake for up to one week in a secure container.
This entire cheesecake can be frozen for up to 30 days by encasing a cooled cheesecake in cling film and then foil. Twenty-four hours before serving, permit the cake to defrost. Simply ensure that the cake is unwrapped before defrosting.
Plated individual segments may be placed in the freezer for an additional hour or two before being encased in foil and plastic wrap for a storage period of up to 30 days. Slices may also be preserved by freezing them in an airtight container. The portion should be defrosted for one hour prior to serving.
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