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Classic PHILADELPHIA Cheesecake

average rating

rate/review

prep time

15 min

total time

5 hr 25 min

makes

photo by:

kraft

recipe by: kraft

What You Need

1 cup Honey Maid Graham Crumbs

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

5 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup sour cream

4 eggs

Make It

PREHEAT oven to 325°F if using a silver springform pan. (Or, preheat oven to 300°F if using a dark nonstick springform pan.) Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.

PLACE cream cheese, 1 cup sugar, flour and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 10 min. or until centre is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish as desired just before serving. Store leftover cheesecake in refrigerator.

kraft kitchens tips

How to Test For Doneness

Gently shake the pan. If the cheesecake is done, it will be set except for a small area in the centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack upon cooling.