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PHILADELPHIA Classic Cheesecake

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This is the real deal—everything you imagine a cheesecake to be. Creamy. Rich. Delicious. And you made it.
time
prep:
20 min
total:
5 hr 45 min
servings
total:
16 servings
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posted:
11/12/2012
I loved this recipe! It was quick, easy to follow, and it turned out perfectly! I drizzled some melted chocolate over the strawberries, and it was fantastic!
posted:
9/23/2012
I’ve been making this cheesecake since I was 18 and found it on the inside of a Philadelphia Cream Cheese box. Over the past 19 years it’s become a family favorite, especially around birthdays and holidays. Make it you’ll love it and so will everyone else around you!
posted:
9/10/2012
Used this recipe instead of the Philly New York Style one and it came out quite different. It did look nice and tasted good but the texture was off a little. I cooked it for 55 minutes and once it cooled in the fridge, I found the cheese part was too mushy, almost raw. The sides and edges were brown, so I thought it was done. But the rest was just off. Maybe it needed a little flour. I don't know. But I will keep trying.
posted:
9/3/2012
Fantastic
posted:
7/13/2012
I've made this cheesecake many times and always comes out great. There are a few things that will cause it to crack. Do not over beat, over bake, and add a pan of water on the rack below the cheese cake. The added moisture in the oven helps with not having any cracks. :) My kids love this so much, I have to make it for their birthdays...even had to make and transport one from TX to CO last summer!!
posted:
5/14/2012
NEVER open up the spring form pan until the cheesecake is completely cool! If the sides are greased well, I don't even run a knife around the cake (that's what they're talking about when they say "loosen" the cake) I wait until my cheesecake has cooled over night, then remove the ring around the cake. If you loosen with a knife while warn, you take the chance on ruining/damaging the crust. I also never make anything without reading reviews first. I hope this helps. Happy baking :)
posted:
5/13/2012
Looked great when it went in; however it leaked liquid during cooking,cracked on the edge major time when I loosened the spring,(closed it quickly and it healed during the chilling),as a result the edge is a mess, and sorry to say it tastes like pudding.
posted:
12/8/2011
I always turn to this recipe to make the perfect cheesecake. It is my husband's favorite dessert and my co-workers always beg me to make it for our holiday party. I make only two a year, one for the holiday party and one for my husband's birthday because it is such a rich cheesecake. I experiment a bit with the crust, but graham cracker is always the best I think. I buy canned cherry or blueberry topping for people to add on top if they like.
posted:
11/25/2011
AWSOME!!! I did deviate a tad. I added sauted apples with brown sugar and walnuts after the crust and then the cheescake. I did save some apples and walnuts to use as the topping when completed!!! EXCELLENT RECIPE THANK YOU
posted:
10/21/2011
I've made this recipe many times for friends, family and co-workers. I always get lots of compliments!! This recipe is a keeper! thanks!
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