Philadelphia New York Cheesecake Recipe

Graham cracker crumbs: Crushed graham crackers used to form the base crust of the cheesecake.

Sugar: Adds sweetness to both the crust and the filling.

Melted butter: Binds the graham cracker crumbs together to form the crust.

Philadelphia cream cheese: The main ingredient for the creamy filling, providing a rich and smooth texture.

Vanilla extract: Enhances the flavor of the cheesecake filling.

Large eggs: Helps to set the cheesecake and gives it structure.

When mixing the cream cheese and sugar, ensure that the cream cheese is fully softened to avoid lumps. This can be achieved by letting it sit at room temperature for about 30 minutes before starting. Additionally, when adding the eggs, incorporate them one at a time and mix on low speed to prevent incorporating too much air, which can cause cracks in the cheesecake during baking.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor profile, making them a great alternative for the crust.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can complement the cheesecake.

• melted butter - Substitute with melted coconut oil: Coconut oil can provide a similar binding effect and adds a subtle coconut flavor.

• philadelphia cream cheese - Substitute with mascarpone cheese: Mascarpone is creamier and has a slightly sweeter taste, which can make the cheesecake even richer.

• sugar - Substitute with honey: Honey can add a natural sweetness and a slightly different flavor profile, making the cheesecake unique.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can add a new dimension to the cheesecake.

• large eggs - Substitute with flax eggs: For a vegan alternative, flax eggs (made from ground flaxseed and water) can provide a similar binding effect.

• Allow the cheesecake to cool completely at room temperature before storing. This helps prevent condensation from forming inside the storage container, which can make the crust soggy.

• Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to keep out any unwanted odors from the refrigerator.

• Store the cheesecake in the refrigerator for up to 5 days. For the best flavor and texture, consume within this time frame.

• If you plan to freeze the cheesecake, first chill it in the refrigerator for a few hours to firm it up. This makes it easier to handle and wrap.

• After chilling, wrap the cheesecake tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps protect it from freezer burn and preserves its creamy texture.

• For added protection, place the wrapped cheesecake in a freezer-safe container or a heavy-duty freezer bag. Label with the date to keep track of its storage time.

• Freeze the cheesecake for up to 2 months. While it can be stored longer, the quality may begin to decline after this period.

• To thaw, transfer the cheesecake from the freezer to the refrigerator. Allow it to thaw overnight or for at least 8 hours. Avoid thawing at room temperature to maintain its texture and prevent bacterial growth.

• Once thawed, remove the wrapping and let the cheesecake sit at room temperature for about 30 minutes before serving. This brings out the best flavor and texture.

• If you have leftover slices, you can store them individually by wrapping each slice in plastic wrap and placing them in a freezer-safe bag. This makes it easy to grab a single serving whenever you crave a delicious dessert.

• Preheat your oven to 250°F (120°C). Place the cheesecake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the creamy texture of the cheesecake.

• For a quicker option, use the microwave. Place a slice of cheesecake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can cause the cheesecake to become rubbery.

• If you prefer a stovetop method, use a double boiler. Place the cheesecake slice in a heatproof dish and set it over a pot of simmering water. Cover the dish and heat for about 5-10 minutes, checking frequently to ensure it doesn't overheat.

• For an air fryer, preheat to 300°F (150°C). Place the cheesecake slice in the air fryer basket and heat for 3-5 minutes. This method can give a slightly crisp edge while keeping the inside creamy.

• If you have a sous-vide machine, set it to 140°F (60°C). Seal the cheesecake slice in a vacuum bag and immerse it in the water bath for about 30 minutes. This method ensures even heating and preserves the cheesecake's texture perfectly.

• Oven: Used to bake the cheesecake at a consistent temperature of 325°F (163°C).

• Springform pan: A 9-inch pan with removable sides, essential for easily releasing the cheesecake without damaging it.

• Mixing bowl: Used to combine the graham cracker crumbs, sugar, and melted butter for the crust.

• Electric mixer: Helps to beat the cream cheese, sugar, and vanilla until smooth and well blended.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Measuring cups: Needed to measure out the graham cracker crumbs, sugar, and melted butter accurately.

• Measuring spoons: Used to measure the vanilla extract precisely.

• Knife: Used to run around the rim of the pan to loosen the cake after baking.

• Refrigerator: Essential for chilling the cheesecake for at least 4 hours to set properly.

• Cooling rack: Allows the cheesecake to cool evenly before refrigerating.

Prepare the crust ahead: Mix graham cracker crumbs, sugar, and melted butter the night before and store in the fridge.

Soften cream cheese quickly: Cut cream cheese into smaller pieces and microwave for 15-20 seconds.

Use a food processor: Blend cream cheese, sugar, and vanilla together for a smoother mix.

Room temperature eggs: Place eggs in warm water for a few minutes to bring them to room temperature faster.

Pre-measure ingredients: Have all ingredients measured and ready before starting to save time.