Simple Creamy Philadelphia Cheesecake

Ingredients

• 200 g digestive biscuits (crushed)
• 100 g unsalted butter (melted)
• 600 g Philadelphia cream cheese (at room temperature)
• 150 g granulated sugar
• 1 tsp vanilla extract
• 3 eggs (large, at room temperature)

Steps

1. 1

   Preheat your oven to 325°F (160°C). Prepare a springform pan by lightly greasing the sides.

2. 2

   In a medium bowl, mix the crushed digestive biscuits with the melted butter until the mixture resembles wet sand.

3. 3

   Press the biscuit mixture firmly into the bottom of the prepared pan to create a level, crunchy crust.

4. 4

   In a large mixing bowl, beat the Philadelphia cream cheese with the sugar and vanilla extract.

5. 5

   Add the eggs one at a time, beating after each addition until the mixture becomes silky smooth with no lumps.

6. 6

   Pour the cream cheese filling over the prepared crust in the pan.

7. 7

   Bake in the preheated oven until the edges are set and slightly puffed, while the center still has a gentle wobble when the pan is lightly shaken.

8. 8

   Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 4 hours (preferably overnight) before serving.

Notes

For the best results, ensure your cream cheese and eggs are at room temperature before mixing to prevent lumps. The 'gentle wobble' in the center is key to a creamy texture; do not overbake.

Nutrition per serving

• dessert
• cheesecake
• baked
• Philadelphia
• sweet
• classic