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Philly Cheesecake

Rated as 4.61 out of 5 Stars

"Just plain-old, extra good cheesecake like the ones from New York and Philly. You may cover the cake with a layer of strawberries, cherries, etc. but, in my opinion, this cake is very, very good and easily stands on its own. The fruit just distracts from its great flavor and texture."
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Ingredients

1 h 30 m servings 410
Original recipe yields 10 servings (1 - 8 inch springform)

Directions

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  1. Grease an 8 inch springform pan thickly with butter. Turn pan on its side, place a few graham cracker crumbs in pan and shake so crumbs stick to sides. Keep turning and add crumbs as needed until sides are well coated. Set pan upright and coat bottom of pan. Put pan into freezer for 30 minutes or refrigerator for 2 hours.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. With electric beater, mix cream cheese, sugar, egg yolks, flour, vanilla, and salt. Beat thoroughly and then turn mixer to slowest speed and slowly pour in the cream.
  4. Beat the egg whites until stiff but not dry. Add to the above mixture and fold the whites in by hand, lightly but thoroughly. Pour mixture into the crumb-lined pan.
  5. Set pan into shallow pan containing 1 inch hot water and bake at 300 degrees F (150 degrees C) for 1 1/2 hours. Refrigerate for at least 6 hours before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 410 calories; 33.6 21.9 6.5 182 301 Full nutrition

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Reviews

Read all reviews 44
  1. 51 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I was looking for a lighter, fluffier cheesecake, similar to the one they serve at Capitol Grille. This was it! Because of the cream and egg whites, it is not as dense as traditional cheesecak...

Most helpful critical review

It was just OK for me. It was easy to make which really surprised me,but it tasted a lot like custard and I was looking for a thick creamy cheesecake. I was really excited because this was my fi...

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I was looking for a lighter, fluffier cheesecake, similar to the one they serve at Capitol Grille. This was it! Because of the cream and egg whites, it is not as dense as traditional cheesecak...

It was just OK for me. It was easy to make which really surprised me,but it tasted a lot like custard and I was looking for a thick creamy cheesecake. I was really excited because this was my fi...

fantastic! i substituted 1.5C half & half for the whipping cream and brought the total butter to 1 good sized pat. also in crust put 1/8C ground almonds and 1/8C ground mexican brown sugar. stel...

This cheesecake was wonderful. I am on a Low Carb diet and this worked great. I left out the graham crackers and used Splenda in place of the sugar. The 2 tablespoons of flour is not going to ...

This was the first cheesecake I've ever made and got rave reviews with my dinner guests. I didn't have enough of the heavy cream, so I upped the cream cheese to 16 oz, then did 1 C heavy cream ...

THIS PHILLY CHEESECAKE WAS GREAT THE FIRST TIME.MY DAUGHTER AND HER FAMLY THOUGHT SO TOO ITS THERE FAVORITE . I WILL MAKE IT AGAIN THANK YOU.

i was asked to make a cheesecake for my managers boss, and i chose this one. when it came outof the oven it looked burnt compared to other cheesecake recipes i have used, which was kind of offpu...

Oh my gosh! SOOO easy, SOOOO delicious!

This was my first cheesecake, and I couldn't have found a better recipe. I made it for my father, and he couldn't get enough. The texture was exactly what I was looking for, not TOO creamy but n...