Saturday, July 17, 2010

The Philadelphia Classic Cheesecake

The Philadelphia Classic Cheesecake

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
(4) 8 oz. packages cream cheese
1 cup sugar
1 teaspoon vanilla
4 eggs

Preheat oven to 325 degrees. Mix crumbs, sugar, and butter, press onto the bottom of a 9-inch springform pan. Beat cream cheese, sugar and vanilla with a mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each until blended. Pour over crust. Bake for 55 minutes or until center is almost set. Loosen cake from rim of pan before removing rim after letting it cool. Refrigerate 4 hours.

When I bought my salt and pepper shakers, I also bought a springform pan, so obviously I had to make a cheesecake as soon as possible! My batter was a little lumpy because instead of adding the eggs one at a time, I dumped everything in the bowl and started mixing. I need to get better at reading recipes! I'll blame it on the fact that I have to go back and forth between the table where my computer is and the kitchen counter. I've been lucky so far not to have any disasters! I heard a tip that if you let the cream cheese sit at room temp for a while it's easier to mix. Also, I need some tips about not having my cheesecake look like the Grand Canyon with a huge crack in the middle. Anyone have any pointers?


  1. My mom suggests that I cover it with strawberries :)

  2. Hey lovely! Awesome that you have a food blog. I've started and restarted food blogging here and there, but I want to do it for real at some point.

    Tip on cheesecake without cracks: bake in a water bath. Wrap your springform pan in foil. Boil some water and fill a baking pan that is big enough to fit your springform pan with the boiling water. Place the springform pan in and bake as usual =) Also, only let your cheesecake cool in the pan for a few minutes before removing the top portion (the sides). Do this carefully, use a knife if you have to!
    Good luck =)