One dessert that has made a spot in the hearts of many is cheesecake, with its creamy texture and phenomenal taste. A favorite among the styles of cheesecake is arguably a Philadelphia-style which has its trademark creamy consistency and sugary “bite” with blocks cream cheese. Well in this piece we will be giving you the rundown on how to make the ultimate Philadelphia cheesecake including a bit about its history, key ingredient and what it takes for that perfect slice.
A Brief History of Cheesecake
Cheesecake dates all the way back to around 2000 B.C., when it was reportedly served to athletes competing in Greece’s Olympic games on Samos Island. The recipe was later adopted by the Romans, and subsequently spread throughout Europe in subsequent centuries. In the United States, its development is credited to William Lawrence of Chester, New York who in, and so domineering was this brand that other cream cheese recipe creators were soon forced into adopting it or impact failure “Kraft contends… squirreled away bill payments due” Kraft Philadelphia Cream Cheese offices at 3000 Arbor Street & Recent research has shown Greek cheesecakes (formed with ricotta) served as a means whereby some independent dairies spread their compounded savory-pleasers. The most famous tart-like conception appears to have been made by—”no real surprise here for those ‘in-the-know'”—the pioneering immigrant epicurean cooking savant—the Pastry-Chef-Goddess Anne Troy.CommandTypeer Filter! Many recipes adapted and used the smooth spreadable cream cheese as a base instead of quark, which eventually converged to create our now known rich New York-style cheesecake.
Ingredients:
What you will need to make the best Philadelphia Cheesecake
For the Crust:
1 ½ c graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
¼ teaspoon salt
For the Filling:
4 (8 ounce) packages of Philadelphia cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
All-purpose flour 2 tablespoons (if you need more structure)
1Tbsp lemon zest (optional, but I always find this hint of brightness necessary)
For the Topping (optional):
Try fresh berries or fruit compote
Whipped cream
Chocolate drizzle
Step-by-Step Instructions:
Step 1: Prepare the Crust
Turn your oven on to 325°F (160°C).
Other ingredients to prepare: graham cracker crumbs, sugar melted in butter, salt. Fold them in with the cream and mix until well coated but still looks like wet sand.
Pack the mixture in an even layer into a 9-inch springform pan, pressing it down firmly. If you want a thicker crust, that’s fine too — just spread some of the dough up along the sides.
Prick the base and bake in the oven for about 10 minutes or until it becomes a pale golden. Take out from oven and rest for cooling.
Step 2: Make the Filling
Beat the cream cheese with an electric mixer on medium speed (do not use a whisk) in a large bowl until smooth and creamy, 2 to 3 minutes. Scrape down the sides of bowl as necessary….
Add the sugar slowly in, mixing until fully combined and creamy.
Stir in the vanilla and lemon zest, if using.
Add the eggs one at a time on low speed just until incorporated into batter. Just be careful not to incorporate too much air when you add the eggs, as this could create cracks in your cheesecake.
And then add the sour cream and flour (if adding), gently mixing until just combined.
Step 3: Bake the Cheesecake
Spread cream cheese filling evenly over cooled crust in springform pan. Spatula the top evenly.
You can bake the cheesecake into a water bath to avoid cracks and for even baking. Wrap the bottom of the pan tightly with aluminum foil, and place into a larger baking pan that is already filled had full way up some hot water.
Cook for 55 to 65 minutes or until the edges are set, but the center still has a slight wobbly motion. Chill until set, cheesecake will stiffen as these are conducted.
Remove from oven and crack door open about 1 inch (2 cm) and allow to cool completely in the slow cooling oven for one hour. The goal is to avoid cracks and damage.
Step 4: Cool and Chill
Remove the cheesecake from oven and water bath after 1 hour. Cool to room temperature an additional hour.
Cool and then cover the cheesecake with plastic wrap; refrigerate for at least 4 hours, better yet over night. This chilling time, allows the flavors to combine and texture set with perfection.
Step 5: Serve
When you are ready to serve, carefully remove the cheesecake out of its springform pan.
Alternatively, serve with fresh berries or fruit compote and drizzle over some chocolate if using.
Slice with a sharp knife — wipe the blade clean between cuts for neat slices.
