Classic Philadelphia Cheesecake

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This Philadelphia Cheesecake is smooth, creamy, and perfectly sweet. Made with Philadelphia cream cheese, it’s an indulgent dessert that’s easy to make and always a crowd-pleaser. Perfect for any occasion, whether it’s a family gathering or a special treat for yourself.

Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter (melted)

For the Cheesecake Filling:

  • 4 packages (8 oz each) Philadelphia cream cheese (softened)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1 tablespoon lemon juice (optional, for a touch of brightness)

Instructions:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
  3. Make the Filling: In a large mixing bowl, beat the softened Philadelphia cream cheese until smooth. Add the sugar and vanilla extract, beating until well combined. Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.
  4. Add Sour Cream and Lemon Juice: Stir in the sour cream and optional lemon juice until the mixture is smooth and creamy.
  5. Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust. Place the springform pan in a water bath (a larger pan filled with a little water to prevent cracks) and bake for 55-65 minutes, or until the center is almost set.
  6. Cool and Chill: Remove the cheesecake from the oven and let it cool for about an hour. Refrigerate for at least 4 hours or overnight to set completely.
  7. Serve: Once chilled, remove from the springform pan and garnish with fresh berries, whipped cream, or a drizzle of caramel or chocolate sauce, if desired.

Tips:

  • Make sure all ingredients are at room temperature to avoid lumps in your cheesecake.
  • The water bath helps prevent cracks, but if you don’t have a large enough pan, placing a pan of water on the lower oven rack can still help add moisture to the oven.

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