PHILADELPHIA CHEESECAKE RECIPE EASY RECIPES

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PHILADELPHIA NO-BAKE CHEESECAKE RECIPE – THE KITCHEN COMMUNITY



Philadelphia No-Bake Cheesecake Recipe – The Kitchen Community image

Most people love cheesecake, but for some folks, the idea of baking a cheesecake can be intimidating. The fact is, even experienced bakers can encounter common cheesecake problems such as overbaking, browning, cracking, and underbaking. Sometimes we just want a decadent cheesecake without having to go through all of the stress of baking the perfect

Provided by Cassie Marshall

EASY CHEESECAKE RECIPE - BEST CLASSIC CHEESECAKE



Easy Cheesecake Recipe - Best Classic Cheesecake image

This Classic Cheesecake recipe can support any of your favorite cheesecake toppings.

Provided by Makinze Gore

Categories     vegetarian    Christmas    baking    dessert

Total Time 8 hours

Prep Time 30 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 12

Cooking spray

9

graham crackers (1 sleeve), finely crushed

6 tbsp.

butter, melted

1/4 c.

granulated sugar

Pinch kosher salt

4

(8 oz) blocks of cream cheese, softened to room temperature

1 c.

granulated sugar

3

large eggs

1 tsp.

pure vanilla extract

1/4 c.

sour cream

2 tbsp.

all-purpose flour

1/4 tsp.

kosher salt

Steps:

  • Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Set aside. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.  Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.  Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

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