Philly Cheesecake

The simplest and most delicious cheesecake you’ll ever make! It’s a plain cheesecake but you can top it with different fruits if you’d like. (I chose strawberries.)


  • 3/4th cups of graham cracker crumbs
  • 2 tablespoons of margarine (melted)
  • 2 8-ounce packages of Cream Cheese, softened
  • 1/2 cup of sugar
  • 1 tablespoon of lemon juice
  • 1 teaspoon of grated lemon peel
  • 1/2 teaspoon of vanilla
  • 2 eggs, separated

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Combine the graham cracker crumbs and margarine; press onto bottom of 7-inch spring-form pan.

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Bake at 325°F for 10 minutes.

Combine cream cheese, sugar, juice, peel, and vanilla, mixing at a medium speed with an electric mixer.

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Add egg yolks, one at a time, mixing well after each addition.

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Beat egg whites until stiff peaks form; fold into cream cheese mixture.

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Once everything is combined well, remove mixing bowl.

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Pour batter over crust.

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Bake at 300°F for 55 minutes.

While the cheesecake is baking in the oven, you can go ahead and prep your fruit if you choose to top your cheesecake with fruit.

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I washed my strawberries and began to slice them and place them in a bowl.

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Once the strawberries are sliced in the bowl, add in a few spoonful’s of sugar and mix along with the strawberries.

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Place in the fridge and let it sit for a few minutes. The sugar will make a syrup substance.

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Once the cheesecake is out of the oven, loosen cake from rim of pan; cool before removing rim of pan.

Chill in the fridge, and top with fresh fruit.

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Hope you enjoy!


-R. Vargas