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Homemade Philadelphia Cheesecake

Author
Cookinero 17 Nov 2022
19400
Homemade Philadelphia Cheesecake

How to cook Homemade Philadelphia Cheesecake

Step 1

Homemade Philadelphia Cheesecake

Cooking Philadelphia cheese: pour milk into a saucepan. Put on medium heat. Add salt, sugar, bring to a boil. Reduce heat to a minimum. Pour kefir into a saucepan and stir constantly. the contents of the pan in gauze, our whey remains on the gauze, let the excess moisture come off, leave the whey for 15-20 minutes in gauze.Philadelphia is ready.

Step 2

Cheesecake base: crush the biscuits. Add cocoa powder and mix with cookies. Melt the butter in a water bath and add it to the cookies and mix thoroughly again. We take out the form for our future cheesecake (a round form with a diameter of 25-30 cm), place baking paper in it. We pour our cookies into a mold and with the help of the bottom of the glass we distribute evenly over the shape, do not forget to make the sides. We heat the oven to 200 degrees. We place our base for 7 minutes in the oven (the aroma will be awesome). Take out of the oven and let cool slightly.

Step 3

Cheesecake Filling: Place the Philadelphia in a mixer bowl. Add granulated sugar and mix well. Add eggs, mix. Pour in the cream and add the vanilla extract, mix.

Step 4

We distribute the filling on a sand base. We heat the oven to 160 degrees. Place a container of water on the bottom of the oven. Bake cheesecake for 1 hour. Then open the oven door and let the cheesecake cool completely without removing it. Put our cheesecake in the fridge overnight.

Homemade Philadelphia Cheesecake - FAQ About Ingredients, Baking Time and Storage

While Philadelphia cream cheese is ideal for its texture and flavor, you can substitute it with another full-fat cream cheese. Just be sure it's a similar consistency for the best results.
Your homemade cheesecake will stay fresh in the refrigerator for up to 5 days. Be sure to store it covered to prevent it from drying out.
Yes, you can! Wrap the cooled cheesecake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.
You can use graham crackers, digestive biscuits, or even a gluten-free cookie blend. Adjust the amount of melted butter accordingly to bind the crumbs.
You can reduce the sugar slightly, but keep in mind that sugar contributes to the cheesecake's structure and flavor. Start by reducing it by 1/4 and see if you like the result.
Dip a long, thin knife in hot water and wipe it clean between each slice. This will help you achieve clean, professional-looking cuts.
Yes, definitely! Feel free to add lemon zest, almond extract, or a swirl of fruit puree to the filling for extra flavor.
Cracks can happen! The water bath helps minimize them, but if it still cracks, don't worry. You can cover it with whipped cream or a fruit topping to hide any imperfections.

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