new york cheesecake philadelphia recipe

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new york cheesecake philadelphia recipe
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The Best new york cheesecake philadelphia recipe

I’ve always been a sucker for a good cheesecake, and the New York-style cheesecake with a Philadelphia twist is one of my family’s absolute favorites. It’s a classic dessert that never goes out of style, and I love that it’s easy to make at home.

The combination of a buttery graham cracker crust, a creamy cheesecake filling, and a rich chocolate ganache topping is simply irresistible. My kids can’t get enough of it, and it’s become a staple in our household for special occasions like birthdays and holidays.

As an added bonus, this recipe is surprisingly easy to make and requires minimal cooking skills. The key to success lies in the technique of creating a smooth and even batter, which is achieved by beating the eggs just until they’re combined with the sugar and cream cheese.

Don’t overbeat it, or you’ll end up with a tough and rubbery texture that’s just not appealing. I’ve found that using room temperature ingredients and beating the mixture just until it’s combined helps to ensure a silky-smooth finish.

The history of the New York-style cheesecake is fascinating, and I love learning about the different regional variations that have developed over time. Apparently, the original recipe was created by Lindy’s Restaurant in New York City back in the 1920s, but it was actually the Philadelphia version that gained popularity in the 1950s.

I’m not sure what’s more intriguing – the fact that this dessert has been around for nearly a century or that its origins are shrouded in mystery. In any case, this recipe is sure to become a family favorite in your household just like it has in mine.

New York Cheesecake with Philadelphia Cream Cheese

New York Cheesecake with Philadelphia Cream Cheese

4.8 from 661 votes

A creamy and rich New York-style cheesecake made with Philadelphia cream cheese. This classic dessert is smooth, velvety, and perfect for any occasion.

Prep Time20 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 10Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling

4 (8 oz) packages Philadelphia cream cheese, softened
1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup all-purpose flour
1/4 tsp salt
1 1/2 tsp pure vanilla extract
4 large eggs, room temperature

For the Sour Cream Topping

1 cup sour cream
2 tbsp granulated sugar

👨‍🍳Directions

1Preheat your oven to 325°F (165°C).
2Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
3In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
4Mix until well combined.
5Press the mixture evenly into the bottom of the prepared pan.
6Bake for 7 minutes, then set aside to cool.
7In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
8Gradually add the sugar and beat until well combined.
9Add the sour cream, flour, salt, and vanilla extract.
10Mix until smooth and well combined.
11Add the eggs one at a time, beating well after each addition.
12Be careful not to overmix.
13Pour the filling over the cooled crust and smooth the top with a spatula.
14Place the springform pan on a baking sheet and bake in the preheated oven for 1 hour and 15 minutes.
15The cheesecake is done when the edges are set and the center still jiggles slightly.
16Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool in the oven for 1 hour.
17Remove the cheesecake from the oven and let it cool completely on a wire rack.
18Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
19Before serving, prepare the sour cream topping by mixing the sour cream and sugar until smooth.
20Spread the topping evenly over the chilled cheesecake.
21Slice and serve.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 38g💛Saturated Fat: 22g❤️Cholesterol: 190mg🧂Sodium: 450mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 21g🥩Protein: 6g

📝Notes

Tips: For a smoother texture, let the cream cheese and eggs come to room temperature before mixing. Ensure the cheesecake is completely cooled before refrigerating to prevent condensation.

Watch Video Of How New York Cheesecake with Philadelphia Cream Cheese Works

This New York-style cheesecake with a Philadelphia twist is truly a crowd-pleaser – whether you’re serving it at home or taking it to potlucks or gatherings. It’s also incredibly easy to reheat – simply slice it up, place on a baking sheet lined with parchment paper, and bake at 325°F for about 10-15 minutes until warmed through.

Serve with whipped cream or vanilla ice cream if you like! As an added bonus, this dessert freezes beautifully so feel free to make extra batches ahead of time.

❓ Frequently Asked Questions About New York Cheesecake with Philadelphia Cream Cheese

Q1: What’s the difference between New York-style and Philadelphia-style cheesecakes?

A1: While both styles are essentially cheesecakes with a graham cracker crust, New York-style cheesecakes typically have a denser, creamier texture due to their use of heavy cream and eggs. Philadelphia-style cheesecakes are lighter and fluffier thanks to their use of sour cream.

Q2: How do I prevent my cheesecake from cracking?

A2: To minimize the risk of cracking, make sure your springform pan is properly greased before adding the batter. Also, avoid opening the oven door too often during baking as this can cause sudden temperature changes.

Q3: Can I use low-fat cream cheese instead of regular cream cheese?

A3: While you can use low-fat cream cheese as a substitute, keep in mind that it may affect the overall texture and flavor of your cheesecake.

Q4: How do I store leftover cheesecake?

A4: Wrap leftover cheesecake tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days or freeze for up to 2 months.

Q5: Can I make mini versions of this recipe?

A5: Yes, simply divide the batter evenly among mini springform pans or ramekins for bite-sized treats.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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