Well, let me tell you somethin’ about this Philadelphia cheesecake, made with them Kraft recipes. It’s the real deal, I tell ya. You wanna make a good cheesecake, you gotta follow the steps, just like them city folks do with their fancy recipes. But this one, it ain’t so fancy, it’s just good eatin’.
First off, you gotta get that cream cheese, the Philadelphia kind. Don’t be skimpin’ on the good stuff. That’s what makes it creamy, see? And the sugar, gotta have sugar. Mix it all up real good, but not too much. If you mix it too hard, it will be like a balloon in the oven and then it will become flat like an old tire.
Then the eggs. Gotta have eggs. Crack ’em in one at a time, mix ’em in slow. Don’t be beatin’ the heck out of it. Just gentle, like you’re rockin’ a baby. This here’s the secret, I’m tellin’ ya. Don’t overmix it. Otherwise you will have a big hole in your cake.
Now, some folks like to put a little somethin’ extra in there. A little vanilla, maybe a little lemon zest. That’s up to you. But me, I like it plain. Just the cream cheese, sugar, and eggs. That’s the classic Philadelphia cheesecake way.
- Get that Philadelphia cream cheese, the good stuff.
- Sugar, gotta have sugar.
- Eggs, one at a time, mix ’em slow.
- Don’t overmix, or you get air bubbles.
- Vanilla or lemon if you want, but plain is good too.
Now for the crust. You can use them graham crackers, all crushed up. Mix ’em with some melted butter and sugar. Press it in the bottom of your pan. Some folks use them store-bought crusts. That’s fine too, I reckon. Whatever’s easiest. I always use graham crackers. Crumble, crumble, crumble, it is very easy.
Pour that cheesecake batter on top of the crust. Smooth it out real nice. Now, you gotta bake it. Low and slow, that’s the key. About 300 degrees, maybe 325. Don’t be peekin’ too much, or it’ll crack on ya. Just let it do its thing. It will be golden brown after it is done, don’t worry.
When it’s done, it’ll be all jiggly in the middle. That’s okay. It’ll firm up when it cools. Let it cool in the oven with the door cracked open a bit. Then put it in the fridge for a few hours, or even overnight. It’s even better the next day, I’m tellin’ ya. Cold cheesecake is the best cheesecake. It is the best dessert.
This Kraft recipe for Philadelphia cheesecake, it ain’t hard. Even if you ain’t never baked a cake before, you can do this. Just follow the steps, don’t overmix, and bake it low and slow. You’ll have a cheesecake that’s so good, it’ll make your toes curl. The taste is really good. My family always finish the whole cake in one day.
Some folks like to put fruit on top. Strawberries, blueberries, whatever you like. Me, I like it plain. Just a big ol’ slice of creamy, delicious cheesecake. It’s the perfect dessert for any occasion. Sunday supper, birthday party, or just because you’re craving something sweet. If you have a party, you can make this cake. Everyone will love it.
And don’t be scared of bakin’. It ain’t as hard as it looks. Just gotta follow the recipe and use good ingredients. This Philadelphia cheesecake recipe, it’s a keeper. You’ll be makin’ it for years to come, I guarantee it. And your family will be beggin’ for more. This cake is better than the cake sold in the store.
Now go on, get yourself some Philadelphia cream cheese and get bakin’. You won’t regret it. And if you mess it up, well, that’s okay too. Just try again. Even a bad cheesecake is better than no cheesecake at all, I always say. You can try many times. Practice makes perfect.
This here recipe, it’s been passed down for generations. My grandma used to make it, and her grandma before her. It’s a family tradition. And now, I’m passin’ it on to you. So go ahead, give it a try. You’ll be glad you did. I hope you can make a good cake like me.
Remember, the secret to a good cheesecake is don’t over-beat the batter. You don’t want no air pockets in there. Just mix it until it’s smooth and creamy. This easy cheesecake recipe can be used on many occasions. You will be the best cake maker in town.
This is an easy-to-follow recipe. And I’m sure you can make it. So, don’t wait, and try to make one!
