Philly Cheesecake Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
- 2 8oz/250g packets of philadelphia cream cheese, softened
- 4 large eggs
- 5 oz castor sugar
- 1 tsp vanilla extract
- 8-10 digestive biscuits (I like using McVities)
- a large knob of butter
- strawberry/blueberry preserve (optional)
How to make Philly Cheesecake
Although I wish I could, I can't claim all the credit for this recipe. It's actually from my mom's friend's mom (or maybe even higher up the recipe chain), and it's been passed down and side-stepped into my hands. I've been making this cheesecake for years (literally, about 10 years?), and can type out the recipe from memory now. :) My favourite part has got to be the crumbly biscuity crust!
- Preheat the oven to 180°C.
- Using a food processor (or a large ziplock bag and a rolling pin - I prefer this way, less clean up and stress relief!), blitz up the digestive biscuits until they're pretty finely crumbled. Melt the butter in the microwave or over the stove, and stir it into the butter. There should be just enough to bind the crumbs together.
- If using a springform pan, grease the base and sides well and line the base with greaseproof paper, and pack the crumb mixture into the bottom of the pan. If using a pie tin, grease it liberally and pack the crumb mixture over the botom and around the sides. Place the springform pan/pie tin into the fridge until ready to use.
- Squish up the cream cheese with a spatula, and place in the bowl of a standing mixer. I would seriously recommend NOT doing this by hand - I did it once and couldn't brush my teeth the next day. Cream the cream cheese until it's light and fluffy, about 10 minutes. Add in the sugar and beat on high until dissolved into the cream cheese, another 5 minutes. Add in the eggs, and beat until smooth, 3 minutes or so).
- Pour the cheese mixture into the pie tin/springform pan and bake for 40 minutes, or until the middle is set and the top is golden brown. Cool in the pan for 10 minutes before serving, then slather on the strawberry/blueberry preserve before slicing.
This cheesecake keeps well for about 5 days to a week in the fridge in a tightly covered container. I personally prefer it after it's been refrigerated for a couple of hours, as its denser that way.
Register or login to add a comment!
