Kraft Cheesecake Recipes

This classic Philadelphia cheesecake recipe consists of a homemade crust topped with a decadent cheesecake filling that is baked to perfection. Serve this baked vanilla cheesecake with fresh berries, fresh fruit, whipped cream, or a topping of your choice.

I knew that I needed to add a variety of basic recipes to Salty Ginger - and decided it was time to add an easy cheesecake recipe. That being said, I also decided to start with one of the most simple baked classic cheesecake varieties. This delicious dessert is perfect for special occasions.

While cheesecakes originated in ancient Greece, they only really evolved into what we know as cheesecake around the 18th century. While there are a variety of cheesecakes around the world - they all have one common ingredient - a soft fresh cheese. This can be cottage cheese, ricotta, quark, or cream cheese.

How To Make Philadelphia Cheesecake Recipes

Modern cheesecakes come in baked and unbaked varieties. The crust of a cheesecake can be made from dough, crushed cookies or even sponge cakes.

This particular easy recipe is for a super simple Philadelphia cheesecake and consists of a few simple ingredients that come together to form a deliciously decadent dessert. The filling only consists of cream cheese, eggs, sugar, vanilla extract, and lemon juice.

I have baked quite a few cheesecakes in my life, some with a water bath and some without. It is my opinion that baking a cheesecake in a water bath will lead to the best results. It's sort of one of the tools used to make the perfect cheesecake.

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A water bath simply allows the cheesecake to bake slowly. It moderates the temperature on the sides of the pan so that the sides don't bake too much faster than the center. The steam also slows down the baking of the top of the cheesecake. This will greatly reduce the chances of the cheesecake cracking during the baking process or the cooling process.

Graham crackers/digestive biscuits or plain vanilla biscuits such as Marie biscuits or vanilla wine biscuits can be used to make the crust of your cheesecake. I used plain vanilla biscuits for the crust pictured in the photographs.

Butter binds the crushed or processed biscuits or Graham crackers together for the biscuit base. Butter cannot be substituted with butter or margarine spreads but can be replaced with baking margarine. I like to use salted butter - as the touch of salt is a nice contrast to the sweet biscuits.

Kraft Heinz Philadelphia Mini Cheesecakes

Cream cheese - I always use Philadelphia cream cheese in the block form for all baking. Always use a full-fat cream cheese. In the US these blocks come in 226 grams/8 ounces. However, here in New Zealand, the blocks are 250 grams or 8.8 ounces. This recipe has been developed according to the US size of the block. Please weigh out your cream cheese. If you want to use a different brand I recommend sticking to the block variety.

White sugar (granulated or caster sugar) adds sweetness without really impacting additional flavors in baked goods. In terms of a cheesecake, it helps to keep the filling a nice white color, but also aids in the browning of the filling as the sugar caramelizes during baking.

Eggs - I use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.

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Pure vanilla extract enhances the flavors of the other ingredients in the recipe and is a cornerstone ingredient in baked goods and desserts containing eggs.

Lemon juice, or the acid in the lemon juice, is crucial to the setting of the cheesecake. It reacts with the fats and proteins in the cream cheese and assists in the setting of the cheesecake. For this recipe, you can use fresh or bottled lemon juice. I typically use bottled lemon juice for baking, because I don't always have fresh lemons around.

Use room-temperature ingredients!Using room temperature ingredients ensures that ingredients in the batter or dough will be incorporated more easily. Take note that room temperature refers to around 20°C/68F.

No Bake Cheesecake Recipe

Weighing ingredientswith a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

However, I have activated the metric-to-cup conversions. Simply click on USA/Cups or metric for your preferred measurements. For these conversions, cups are equal to 240mL/8 fl oz, tablespoons are 15mL and teaspoons are 5mL.

4 - Crush or process the Graham crackers or biscuits in a food processor until you have a mostly fine sand-like texture. Combine the Graham cracker crumbs or biscuit crumbs and sugar (an additional requirement for the graham cracker crust version)with the melted butter, and stir together until all the crumbs are coated.

Cheesecake Recipe Roundup!

5 - Press the crumb mixture into the bottom of a 9-inch springform pan or loose-bottomed cake pan. You can also use an 8-inch pan if it has nice high sides.

6 - Bake the base for 10 minutes. Then remove from the oven and allow to cool while you make the cheesecake filling. When the crust is baked, turn down the oven to 150°/300°F.

7 - Place half the room temperature cream cheese into a large mixing bowl or the bowl of a stand mixer, add in the sugar and vanilla extract, and beat together on medium speed (using the paddle attachment if using a stand mixer) until smooth and the sugar is dissolved. This will take about 3-5 minutes.

Philadelphia Cream Cheese New York Cheesecake Recipe 2009 Print Ad

8 - Add in the rest of the cream cheese, and mix on medium speed for an additional 3 minutes. Then add in the lemon juice and mix through for an additional 30 seconds.

9 - On a low speed add in the eggs one at a time. Do not overmix. Use a rubber spatula to scrape down the sides between the addition of eggs.

10 - Pour the cream cheese filling over the baked crust. Smooth out using the back of a spoon or an offset spatula. Bang the pan on the kitchen counter a few times to bring any air bubbles to the surface.

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Note - this can sometimes take a while. Be patient and take your time. Use a knife, cake tester, or offset spatula to pop any bubbles in the thick creamy filling.

11- Wrap the bottom of the springform pan in two layers of aluminum or tinfoil. We want to make sure that it is waterproof. Then place the pan into a large roasting pan. And then into the oven. Fill the roasting pan with water until it is about an inch deep (2.5cm deep).

Note - Using a water bath allows the cheesecake to bake slowly and evenly. It also keeps the inside of the oven filled with steam which delays the setting of the top of the cheesecake. This will prevent cracking when the cheesecake cools down.

No Bake Cheesecake (rich And Creamy)

12 - Bake the cheesecake for 50-75 minutes. The cheesecake is fully baked when the edges are set the middle is still slightly jiggly.

13 - Turn off the oven. Crack open the oven with a wooden spoon and allow the cheesecake to cool slowly for at least 1 hour before removing it from the oven and allowing it to cool completely at room temperature (about 3 hours). Remove the foil, and place the cheesecake in the fridge to cool completely for 3-4 hours.

Note - To make beautiful slices, use a sharp knife that has been run under hot water and dried off between each slice.

Hey, Mom! What's For Dinner?: Cheesecake

For this particular recipe, I like to bake the crust at 180­°C/350°F. Then I drop the temperature to 150°C/300°F to bake the cheesecake filling.

This whole cheesecake can be frozen by wrapping a cold cheesecake in cling film and then foil, for up to 30 days. Allow the cake to thaw for at least 2 hours before serving. Just remember to unwrap the cake before defrosting.

Individual slices can be placed in the freezer on a plate and allowed to freeze for an hour or two before wrapping in plastic wrap and foil for up to 30 days. Alternatively, slices can be frozen in an airtight container. Allow the slice to thaw for an hour before serving.

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I used an 8-inch loose-bottom cake tin with tall sides. However, I recommend using a 9-inch springform or an 8-inch springform pan.

Yes. Cheesecake freezes really well. I like to place slices of cheesecake into an airtight freezer-safe container for freezing. This will last for up to 30 days.

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Philadelphia No Bake Cheesecake (perfect Cream Cheese Cheesecake Recipe)

This classic Philadelphia cheesecake recipe consists of a homemade crust topped with a decadent cheesecake filling that is baked to perfection. Serve this baked vanilla cheesecake with fresh berries, fresh fruit, whipped cream, or a topping of your choice. 

Individual slices can be placed in the freezer on a plate and allowed to freeze for an hour or two before wrapping in plastic wrap and foil for up to 30 days. Alternatively, slices can be frozen in an airtight container.  Allow the slice to thaw for an hour before serving.

Serving: 1

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