Original Philadelphia Cream Cheese Cake Recipes

ORIGINAL "PHILLY" CHEESECAKE

Steps:

• Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
• Bake at 325 degrees F., 10minutes.
• Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended.
• Add egg yolks, one at a time, mixing well after each addition.
• Beat egg whites until stiff peaks form; fold into cream cheese mixture.
• Pour over crust.
• Bake at 300 degrees F., 45 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Top with cherry pie filling or fresh fruit, if desired.

PHILADELPHIA CLASSIC CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake until center is almost set, about 55 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Recipe is courtesy of The Kraft Heinz Company.

PHILADELPHIA NEW YORK CHEESECAKE III

Steps:

• Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

PHILADELPHIA® CLASSIC CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
• Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.