Are you dreaming of a creamy, dreamy dessert that melts in your mouth? Then look no further! This Philadelphia Whipped Cheesecake recipe is the answer to all your dessert cravings. It's surprisingly easy to make, even for beginner bakers, and delivers an incredibly rich and satisfying flavor that will impress even the most discerning palates. Get ready to elevate your homemade cooking game with this decadent, yet surprisingly simple, recipe. This is one of those best recipes you'll want to keep coming back to.
Ingredients:
-
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
-
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature (This is crucial for a smooth texture!)
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- 1 cup heavy cream, whipped to stiff peaks
Instructions:
Making the Crust:
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Add Melted Butter: Pour in the melted butter and mix until evenly moistened. The mixture should resemble wet sand.
- Press into Pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake (Optional): For a crispier crust, bake for 8-10 minutes. If you prefer a softer crust, skip this step. Let cool completely.
Making the Cheesecake Filling:
- Beat Cream Cheese & Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer. This is where your patience pays off – make sure the cream cheese is really soft!
- Add Flavor: Beat in the vanilla extract and salt.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Don't overmix!
- Fold in Whipped Cream: Gently fold in the whipped heavy cream until just combined. Be careful not to deflate the whipped cream.
- Pour & Bake: Pour the cheesecake filling over the cooled crust.
- Water Bath (Optional): For an extra creamy texture and to prevent cracking, place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan.
- Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool Down: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
- Chill: Remove the cheesecake from the water bath (if used) and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Serving Suggestions:
Serve chilled. Top with fresh berries, chocolate shavings, or a dollop of whipped cream for an extra touch of deliciousness. This is a great dessert for any occasion, from casual weeknight dinners to elegant gatherings.
Tips and Variations:
- Room Temperature is Key: Make sure your cream cheese is at room temperature for a smooth and creamy cheesecake.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath: A water bath helps create a smoother, less cracked cheesecake.
- Flavour Variations: Add a teaspoon of lemon zest or orange zest to the batter for a citrus twist. You can also experiment with different extracts like almond or peppermint.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients used. For a more precise calculation, use a nutrition calculator with your specific ingredients. However, expect a high-fat dessert with a moderate amount of sugar.
This Philadelphia Whipped Cheesecake recipe is a perfect example of delicious dishes made easy. It's a quick dinner dessert, the perfect healthy meal indulgence, and a truly unforgettable culinary experience. Enjoy!