*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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!
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.
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!
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!
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Philly Cheesecake to your Favorites