Recipe

Flavorful Philadelphia Cheesecake

Creamy, bright, and fresh with a citrus pop and a crisp graham crust. A Philly-inspired cheesecake base made with Philadelphia cream cheese, plus a little lemon and sour cream to keep it vibrant, not heavy.

By Matt Campbell

•

4.8

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If you have ever had a cheesecake that felt like a dense brick of sweetness, let’s fix that. This Philadelphia cream cheese-based cheesecake is still rich and creamy, but it’s got fresh, vibrant energy thanks to a little citrus, real vanilla, and a bright berry topping that cuts right through the richness.

I’m going for that sweet spot: crisp-edged crust, silky center, and a flavor that makes you go back for “just one more bite” without needing a nap afterward. The best part is you do not need a water bath or fancy techniques. You just need room-temp ingredients, a gentle bake, and the patience to let it cool and chill properly.

Why It Works

Classic Philly-style texture: Creamy and smooth, not fluffy, not dry.
Fresh and vibrant flavor: Lemon zest and a touch of sour cream keep the filling bright.
No water bath required: A lower bake plus a slow cool helps prevent cracks with less drama.
Crisp, buttery crust: Pre-baking the crust gives you clean slices and better crunch.

Pairs Well With

Hot coffee or espresso
Iced black tea with lemon
Sparkling water with citrus
Fresh berries on the side

Storage Tips

How to Store Cheesecake

Refrigerate: Cover the whole cheesecake (in the pan or on a plate) and refrigerate up to 5 days. For best texture and the least risk of drying out, keep it whole until you are ready to serve, then slice.
Store sliced: If you already sliced it, store slices in an airtight container (single layer if possible) for the best crust texture.
Freeze: Freeze slices for up to 2 months. Wrap each slice in plastic wrap, then foil, then place in a freezer bag. Thaw overnight in the fridge.
Keep the crust crisp: A paper towel tucked into the container can help absorb extra moisture.

Heads up: If you add the berry topping, it will loosen slightly as it sits. Still delicious. If you want picture-perfect slices on day 3, store topping separately and spoon on when serving.

Common Questions

Do I have to use Philadelphia cream cheese?

You do not have to, but this recipe is built around a classic, full-fat block-style cream cheese. Philadelphia is consistent and gives that smooth, clean flavor. Avoid whipped cream cheese in a tub.

Is this a “true” Philadelphia-style cheesecake?

Think of this as a Philly-inspired base. It is cream-cheese-forward and baked, but I add a little sour cream and lemon for a brighter, lighter feel. Still classic in texture, just with a fresh twist.

Why does everything need to be room temperature?

Room-temp cream cheese, eggs, and sour cream blend smoothly. Cold ingredients leave tiny lumps, and overmixing to fix lumps can whip in air, which can cause cracking.

How do I prevent cracks without a water bath?

Three things: do not overmix after adding eggs, bake at a gentle temp, and cool slowly. The 1-hour rest in the turned-off oven is the low-drama move that helps a lot.

How do I know when it is done?

Look for set edges with a gentle jiggle in the center (like set Jell-O, not liquid). If you like a number, an instant-read thermometer in the center should read about 150°F to 155°F.

Can I make this cheesecake ahead?

Yes, and you should. Cheesecake tastes best after at least 8 hours in the fridge. Make it 1 to 2 days ahead for the cleanest slices and best flavor.

What if my cheesecake is browning on top?

A little golden is fine. If it is getting darker than you want, tent loosely with foil for the last 10 to 15 minutes of baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch springform pan
Parchment paper round (highly recommended for easy release)
Roasting pan or rimmed baking sheet (to catch any butter drips)
Stand mixer or hand mixer
Rubber spatula
Microplane or fine grater (for citrus zest)
Measuring cups and spoons
Kitchen scale (optional but helpful for weights)
Instant-read thermometer (optional, for doneness)
Small saucepan (for berry topping)

The first cheesecake I ever made on my own was the kind that looked great until you cut into it and realized I had basically baked sweet cream cheese soup. I learned two things fast: cheesecake rewards patience, and it also rewards a tiny bit of boldness. For this one, the boldness is citrus zest and a berry topping that tastes like fresh fruit, not candy. The patience is letting it cool slowly and chill overnight, even when you really want to “just check” the center. The next day, you get that clean slice, that creamy bite, and that little bright pop that makes this feel like a dessert you can actually crave year-round.

Flavorful Philadelphia Cheesecake

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 11 hours 20 minutes (includes cooling and chilling)

Servings 12 slices

Ingredients

Crust

1 1/2 cups graham cracker crumbs (about 150 g, from about 10 to 12 full sheets depending on brand)
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted

Filling

32 ounces full-fat cream cheese, softened (4 blocks, about 907 g)
1 cup granulated sugar
2 tablespoons all-purpose flour (helps stabilize, optional but recommended)
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon finely grated lemon zest
3/4 cup full-fat sour cream, room temperature
4 large eggs, room temperature

Fresh Berry Topping (optional but highly encouraged)

2 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen (about 280 to 300 g)
2 to 4 tablespoons sugar (to taste)
1 tablespoon fresh lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Pinch of salt

Instructions

Make the Crust

Prep your pan. Heat oven to 325°F. Lightly grease a 9-inch springform pan. Line the bottom with a parchment round for easy release. If you are nervous about leaks, wrap the outside bottom with a single layer of foil.
Mix the crust. In a bowl, combine graham crumbs, sugar, salt, and melted butter until it looks like wet sand.
Press and pre-bake. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool while you make the filling.

Make the Filling

Beat the base. In a large bowl (or stand mixer), beat cream cheese on medium until smooth, about 1 to 2 minutes. Add sugar, flour (if using), and salt. Mix until fully combined, scraping the bowl.
Add the bright stuff. Mix in vanilla, lemon juice, and lemon zest. Add sour cream and mix on low just until smooth.
Add eggs gently. Add eggs one at a time on low speed, mixing just until each disappears. Do not overmix. You are aiming for smooth, not airy.
Fill the pan. Pour batter over the cooled crust. Tap the pan lightly on the counter once or twice to pop any big bubbles.

Bake and Cool

Bake. Place the springform pan on a roasting pan or rimmed baking sheet. Bake at 325°F for 50 to 60 minutes, until the edges are set and the center still has a gentle jiggle. Optional: the center reads about 150°F to 155°F.
Cool slowly. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour.
Cool to room temp. Remove and let cool on the counter for 1 hour.
Chill fully. Cover and refrigerate for at least 8 hours, preferably overnight. For the cleanest release, do not unclasp the springform ring until the cheesecake is fully chilled.

Make the Berry Topping (Optional)

Simmer. In a small saucepan, combine berries, sugar, lemon juice, and a pinch of salt. Simmer over medium heat for 4 to 6 minutes until juicy.
Thicken lightly. Stir in the cornstarch slurry and cook 30 to 60 seconds until glossy and slightly thickened.
Cool. Cool to room temperature (or chill) before spooning onto cheesecake. Makes about 1 to 1 1/4 cups topping, depending on the berries.

Serve

Unmold and slice. Only after the cheesecake is fully chilled, run a thin knife around the edge, unclasp the springform, and slice with a warm knife (dip in hot water, wipe dry between cuts).

Nutrition information is estimated.

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