Philadelphia Cheesecake Uk Recipe

Right — this is the cheesecake I come back to when I want something comforting but impressive. You know the type: a creamy, dense filling, just sweet enough, sitting on a buttery biscuit base that tastes like it’s giving you a hug.

It’s the cheesecake your mum would make when the neighbours were coming round, and now it’s the one I make when I’ve got people over and I want something that feels a little fancy — without needing ten bowls or a water bath or a PhD in patisserie.

This version uses Philadelphia cream cheese because nothing else gives that same silky tang. And in true British fashion, we’re using digestive biscuits — not graham crackers (we’re not in Brooklyn, are we?).

Ingredients List

For the Base:

• 200g digestive biscuits, crushed
  → Roughly 1½ cups’ worth. Bash them in a bag or blitz them in a food processor.
• 75g unsalted butter, melted
  → About ⅓ cup. Salted works fine too, if that’s what you’ve got.
• 1 tbsp sugar
  → Optional, but adds a nice extra crunch and sweetness.

For the Filling:

• 900g Philadelphia cream cheese, softened
  → That’s 4 x 225g tubs. Let it come to room temp for easier mixing.
• 200g caster sugar
  → About 1 cup.
• 1 tsp vanilla extract
  → Go good quality — it’s worth it here.
• 4 medium eggs, room temperature

How to Make It

Make the base:

1. Preheat your oven to 160°C fan / 180°C conventional / 325°F.
2. In a bowl, mix the crushed digestives, melted butter, and sugar until it looks like wet sand.
3. Press the mixture firmly into the base of a 9-inch springform tin. Use the back of a spoon to flatten it.
4. Pop it in the fridge while you make the filling — it helps it set up nicely.

Make the filling:

1. Once cooled to room temp, cover and refrigerate for at least 4 hours, preferably overnight.
2. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. A stand mixer or hand mixer on low is ideal.
3. Add the eggs, one at a time, mixing slowly and scraping down the sides between each. Don’t rush this step — but don’t overmix either.
4. Pour the filling onto the chilled biscuit base. Tap the tin gently on the counter to release air bubbles.
5. Bake in the centre of the oven for 50–55 minutes, or until the edges are set and the middle has a slight wobble.
6. Turn the oven off, crack the door open, and let the cheesecake cool inside for an hour — this helps prevent cracking.

Common Mistakes

Why did my cheesecake crack?
It may have been overbaked, mixed too fast, or cooled too quickly. Cheesecake is sensitive! Treat it gently and cool it slowly.

Can I use low-fat cream cheese?
You can, but you’ll lose that rich texture. Go full-fat for best results — it’s dessert, after all.

Why is my base soggy?
You may have used too much butter or not chilled it enough. Pre-baking the base for 10 minutes can help if this happens often.

Storage and Leftovers

• Fridge: Keep leftovers wrapped or in an airtight container for up to 5 days. Best served slightly chilled, not fridge-cold.
• Freezer: Yes, cheesecake freezes beautifully! Wrap slices in cling film and foil, then freeze for up to 3 months. Defrost overnight in the fridge.
• Reheating? No need. Let it come to room temperature before serving if you like it softer.

What to Serve It With

• Or just plain – it really doesn’t need dressing up.
• Fresh berries or fruit compote – raspberries, cherries, or a spoon of lemon curd work wonders.
• Whipped cream – light, unsweetened, and elegant.
• Dark chocolate drizzle – for something a bit richer.

FREQUENTLY ASKED QUESTIONS

Can I make it the day before?
Absolutely. In fact, please do. It’s even better the next day.

Can I use a different base?
Yes! Try ginger nuts for a spiced twist or rich tea biscuits if that’s what’s in the cupboard.

Do I have to use a springform tin?
It’s best. You’ll want to lift it out easily without mangling your lovely work.

Is this the same as a no-bake cheesecake?
Nope — this is baked, and it sets firm, dense, and creamy. No-bake versions are lighter and more mousse-like.

Try More Dessert Recipes:

• Yoghurt Cake
• Chocolate Biscuits
• Chocolate Cherry Cake

Nutrition Facts

Amount Per Serving

• Calories: 236kcal
• Carbohydrates: 23g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 8g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 0.2g
• Cholesterol: 77mg
• Sodium: 187mg
• Potassium: 67mg
• Fiber: 0.3g
• Sugar: 18g
• Vitamin A: 528IU
• Calcium: 40mg
• Iron: 1mg