Original Philedelphia Cheesecake

The original Philadelphia-style cheesecake, the New York-cheesecake’s lighter cousin that uses a separated-egg technique to give the filling a lift that a standard dense cheesecake doesn’t have. Beating the egg whites to stiff peaks and folding them in last is what gives this cheesecake its slightly airy, almost mousse-like quality compared to the brick-dense versions that became fashionable in the 1980s.

Lemon zest and juice cut the richness of the cream cheese, keeping each bite from feeling cloying. A pre-baked graham cracker crust gives the bottom a crisp, slightly buttery base that holds up against the moist filling. The two-temperature bake (hot for the crust, lower for the filling) is what prevents the dreaded cracks and the rubbery overcooked edges that ruin so many home cheesecakes.

Pro Tips

• Bring the cream cheese to full room temperature (at least an hour out of the fridge). Cold cream cheese leaves lumps no amount of mixing can smooth.
• Beat the egg whites to stiff peaks, not soft. Soft peaks deflate when folded; stiff peaks hold the lift.
• Fold the egg whites in gently with a spatula, never with the mixer. Mechanical mixing knocks the air out.
• Cool completely in the pan before unmolding. Warm cheesecake collapses when you try to release the rim.

Variations

• Top with cherry pie filling, fresh berries, or a swirl of jam after chilling.
• Substitute orange or lime zest and juice for the lemon for a different citrus profile.
• Add 1 teaspoon almond extract to the filling for a marzipan-tinged twist.