Ingredients for Original Philly Cheesecake
- Graham Cracker Crumbs
- 6 tablespoons (3 ounces) unsalted margarine, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- Lemon Juice
- Lemons, Rind Of
- 2 teaspoons vanilla extract
- Eggs
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How to Make Original Philly Cheesecake
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted margarine. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
- Beat in lemon juice, lemon peel, and vanilla extract until well combined.
- Add egg yolks one at a time, mixing well after each addition.
- In a separate bowl, beat egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture until just combined.
- Pour the cream cheese mixture over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in a preheated 300°F (150°C) oven for 45 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack.
- Once cool, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
- Top with cherry pie filling or fresh fruit, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
80g
Fat
72g
Carbs
8g
