Philadelphia Cheesecake Recipe

Philadelphia Cheesecake

A simple cake recipe which is always a winner no matter what occasion. Impressive, yet easy. Let it ripen in the fridge overnight and for up to 3 days. The taste will improve tremendously. That is to say, if it survives that long.

Yield: 8 servings

Time: 90 minutes


    • 5 Tbsp unsalted butter, melted
    • 1 1/2 cups (70 g) graham cracker crumbs
    • 3/4 cups (170 g) + 2 Tbsp granulated sugar
    • 1/2 tsp cinnamon powder
    • 4 packages of 8 oz (225 g) each Philadelphia cream cheese
    • 4 large eggs, at room temperature
    • 1 cup (240 ml) heavy cream
    • 2 Tbsp all-purpose flour
    • 1 tsp vanilla
    • juice and zest of 1 lemon


Preheat oven to 350° F/175° C.

In a bowl, mix graham cracker crumbs, 2 tablespoons sugar, and cinnamon. Stir in the melted butter until crumbs are clumping together and are evenly moist. Set aside. Line the bottom of a 9 inch /23 cm springform pan with parchment paper and butter sides and bottom lightly with butter. This will help the crumbs to adhere more easily. Pour graham cracker/butter mix into the springform and swirl around. Press mix to the bottom using a flat bottom cup. Bake for 8-9 minutes until the crust is slightly dark.

Beat cream cheese and the 3/4 cup (170 g) sugar in a stand mixer until smooth and creamy, about 5 minutes. Scrape the sides of the bowl and check for cheese lumps. Add the 2 tablespoon flour and mix just until combined. While beating, add one egg at a time beating just until blended. Add heavy cream, vanilla, lemon juice, and zest. Place springform over a baking sheet to avoid any spilling that might occur. Pour batter into the prepared pan and bake for 50-60 minutes. The cake will look slightly puffed on the edges and golden brown on the top. Insert a toothpick in the center. It should come out with some moist crumbs attached to it.

Let it cool completely in the springform before unmolding. Cover with foil and refrigerate until ready to serve.

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