I made my very own cheesecake using Philadelphia’s Cheesecake recipe. This was my first venture into baking and I’ve had quite the beginner’s luck!
The recipe is quick and easy to follow, the ingredients are all available in your local supermarkets too.
You’ll find that along the way, you can make changes in the measurements depending on the amount of cream cheese you have available.
As for me, I only used two eggs with 2 1/2 cream cheese.
- 1-1/4 cups HONEY MAID Graham Crumbs
- 1/4 cup butter, melted
- 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 3 eggs
1) Mix crumbs and butter; press onto bottom of 9-inch springform pan.
2) Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust
3)Bake 40 to 50 min. at 350°F or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Prep time took me about 30 minutes. It’s best to use a baking pan for cheesecakes so that the end product will look more presentable than I have here. Despite the hard time I had trying to get it out of the container, it was a hit with my family. Go and try it yourselves! :D