Philly Cheesecake Recipe -
Philly Cheesecake Recipe
  • READY IN hrs

Philly Cheesecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 8 inch springform Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2008

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.

Most Helpful Critical Review
Apr 11, 2004

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.


46 Ratings

May 14, 2007

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!

Feb 18, 2006

This was the first cheesecake I've ever made and got rave reviews with my dinner guests. I didn't have enough of the heavy cream, so I upped the cream cheese to 16 oz, then did 1 C heavy cream and 1/2 C milk. It was great - not too heavy, not to 'whipped'. Just right!

Feb 03, 2004

This cheesecake was wonderful. I am on a Low Carb diet and this worked great. I left out the graham crackers and used Splenda in place of the sugar. The 2 tablespoons of flour is not going to sabotage a low carb diet. My husband liked it better than the regular cheesecakes that I make. Of course his had to have cherries on top!

Nov 24, 2005

i was asked to make a cheesecake for my managers boss, and i chose this one. when it came outof the oven it looked burnt compared to other cheesecake recipes i have used, which was kind of offputting. the only change i made was that once it had cooled, i dropped blobs of melted chocolate around the outside so that there was 1 chocolate blob per portion. it was very good, but the burnt look was a bit offputting. i would recommend cooking for 1 hour then turning the oven off and leaving the door ajar for about an hour, as is suggested in other cheesecake recipes. very tasty and deserves 5 stars for taste.

Jan 11, 2003


Jun 07, 2007

Oh my gosh! SOOO easy, SOOOO delicious!


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  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 33.6 g
  • 52%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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