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.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
10
Yield:
1 - 8 inch springform
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 300 degrees F (150 degrees C).

  • 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.

  • 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.

  • 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.

Nutrition Facts

410 calories; protein 6.5g 13% DV; carbohydrates 21.9g 7% DV; fat 33.6g 52% DV; cholesterol 181.6mg 61% DV; sodium 300.8mg 12% DV. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2008
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 cheesecake, yet creamy and delicious. The recipe photo that shows layers, is because the egg whites were not mixed into the batter enough. Mix them in gently but thoroughly as instructed and you will not get layers. I will make this again with one change - I will mix the graham crackers and butter and press it to the sides of the pan beforehand like most cheesecake recipes, rather than pouring the butter in and rolling the crumbs around. This did not provide a thick enough crust, although it did not stick to the pan. Overnight in the refrigerator is adequate for cooling. Also, I used a 9" springform pan, which worked perfectly. I fear a 8" would be too small to hold the batter. I wrapped the bottom of the pan in tinfoil to prevent water from entering the pan and baked in a 1" waterbath. I almost baked without a waterbath since it seems like too much work, but it really turned out perfect baking at 300 for 90 minutes exactly. Read More
(35)

Most helpful critical review

Rating: 3 stars
04/11/2004
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 first baked cheesecake and I was a bit disappointed. Neither my husband nor I were big fans of it. I don't think I will be making this again. Read More
(27)
55 Ratings
  • 5 star values: 45
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/28/2008
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 cheesecake, yet creamy and delicious. The recipe photo that shows layers, is because the egg whites were not mixed into the batter enough. Mix them in gently but thoroughly as instructed and you will not get layers. I will make this again with one change - I will mix the graham crackers and butter and press it to the sides of the pan beforehand like most cheesecake recipes, rather than pouring the butter in and rolling the crumbs around. This did not provide a thick enough crust, although it did not stick to the pan. Overnight in the refrigerator is adequate for cooling. Also, I used a 9" springform pan, which worked perfectly. I fear a 8" would be too small to hold the batter. I wrapped the bottom of the pan in tinfoil to prevent water from entering the pan and baked in a 1" waterbath. I almost baked without a waterbath since it seems like too much work, but it really turned out perfect baking at 300 for 90 minutes exactly. Read More
(35)
Rating: 3 stars
04/11/2004
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 first baked cheesecake and I was a bit disappointed. Neither my husband nor I were big fans of it. I don't think I will be making this again. Read More
(27)
Rating: 5 stars
05/14/2007
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. stellar! Read More
(17)
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Rating: 5 stars
02/03/2004
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 sabotage a low carb diet. My husband liked it better than the regular cheesecakes that I make. Of course his had to have cherries on top! Read More
(11)
Rating: 5 stars
02/18/2006
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 and 1/2 C milk. It was great - not too heavy not to 'whipped'. Just right! Read More
(10)
Rating: 5 stars
01/11/2003
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. Read More
(7)
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Rating: 5 stars
11/24/2005
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 offputting. the only change i made was that once it had cooled i dropped blobs of melted chocolate around the outside so that there was 1 chocolate blob per portion. it was very good but the burnt look was a bit offputting. i would recommend cooking for 1 hour then turning the oven off and leaving the door ajar for about an hour as is suggested in other cheesecake recipes. very tasty and deserves 5 stars for taste. Read More
(6)
Rating: 5 stars
03/22/2008
This is by far one of the best Philly style cheesecake recipes you will ever find. I have been making Maureen's recipe for over 5 years and it has been an absolute hit every time. If I take one to a pot luck it's gone in less that 15 minutes and I've even caught people licking the pan on more than one occasion! One day in a rush I forgot to separate the eggs and discovered this can also be a New York style cheesecake. If you don't like the light custardy texture of this one, just don't separate the eggs. Bake as directed, but you will end up with that thick, creamy, stick to the top of your mouth cheesecake instead. Either way, this recipe is a keeper! And it really is divine without any fruit or toppings. Thank you Maureen! Read More
(6)
Rating: 5 stars
06/08/2004
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 not spongy either. Just perfect. Thanks Maureen! Read More
(5)
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