Taste the perfection of this no bake Philly cheesecake from its hometown

This no bake Philly cheesecake is perfect for those who love their creamy desserts minus the synthetic feel of buttercream. It’s quite similar to the New York-style cheesecake with a base of buttery, crushed Graham Crackers and a luscious cream cheese filling. Unlike the New York-style one, this one’s airy and made with a combination of sour cream and cream cheese.

No Bake Philadelphia Cheesecake

Servings 12 slices

Ingredients

For the crust

• 400 gm Graham cracker crumbs (or biscuit crumbs)
• 90 gm granulated sugar
• 115 gm butter

For the cheesecake filling

• 680 gm cream cheese, room temperature
• 115 gm granulated sugar
• 60 ml lemon juice
• 2 tsp vanilla extract
• 240 ml heavy cream, cold
• 65 gm icing sugar

For the berry compote

• 400 gm berries
• 60 gm white granulated sugar
• 1 tbsp lemon juice

Instructions

1. Make sure you take out the cream cheese from the refrigerator, 30-45 minutes before preparing the cheesecake otherwise you’ll have trouble working with it.
2. Preheat the oven to 180°C, if you plan to bake the crust, skip this if you aren’t. Ensure your oven rack is positioned in the center for even heating.
3. Add the Graham crackers or its substitute in a food processor and grind down, until you achieve a fine sand-like texture.
4. Melt the butter in a pan or microwave and let it cool slightly so it's warm but not hot. This prevents the crust from becoming greasy.
5. In a mixing bowl, combine the finely crushed Graham cracker crumbs with six tablespoons of white granulated sugar. Mix thoroughly to distribute the sugar evenly.
6. Pour the melted butter over the crumb mixture, stirring carefully to ensure every crumb is coated and the mixture resembles wet sand.
7. Select an 8- or 9-inch springform pan with tall sides. This will provide the perfect shape for your cheesecake.
8. Begin pressing the crumb mixture into the pan, first creating an even layer up the sides about an inch tall. Use the back of a spoon to create a smooth, uniform coating.
9. Press the remaining crumb mixture firmly into the bottom of the pan. Use the back of a spoon followed by the bottom of a measuring cup to compact the crumbs thoroughly.
10. If baking the crust, place it in the preheated oven for 10 minutes. If not baking, refrigerate the crust for 30-60 minutes to help it set firmly.
11. In a large mixing bowl, combine the room-temperature cream cheese with the sugar. Add ¼ cup lemon juice and two teaspoons of vanilla extract to the cream cheese mixture.
12. Beat the mixture on medium speed using a stand mixer or hand mixer. Mix for three to five minutes, periodically stopping to scrape down the sides of the bowl.
13. In a separate clean bowl, begin whipping 1 cup of heavy cream. Whip until soft peaks form, which creates a light and airy texture.
14. Sift ⅓ cup of icing sugar over the whipped cream. Continue beating until the cream forms stiff, glossy peaks.
15. Carefully fold the whipped cream into the cream cheese mixture. Use a large metal spoon or rubber spatula, using a gentle folding motion to maintain the cream's volume.
16. Spoon the filling into the prepared crust, spreading it evenly to reach all edges of the pan.
17. Use an offset spatula or the back of a spoon to create a smooth, level top surface.
18. Carefully place the cheesecake in the refrigerator. Chill for a minimum of six to eight hours, though overnight is ideal for the best texture and flavor.
19. Before serving, use a chef's torch or warm, damp cloth to gently heat the sides of the pan. This helps release the cheesecake more easily.
20. Carefully release the sides of the springform pan. If you didn't use baking paper, work slowly to release the bottom.
21. Use a sharp, clean knife to slice the cheesecake. Wipe the knife clean between each cut to ensure neat, precise slices.
22. Serve chilled, optionally accompanied by fresh berries, whipped cream, or a homemade berry compote.
23. For the berry compote, add the mixed berries, sugar, and lemon juice to a pot.
24. Heat over medium flame and allow the mixture to come to a simmer. The berries will begin to release their juices.
25. Reduce the heat slightly and continue cooking for about 15 minutes. Occasionally stir and mash some of the berries to release more flavor.
26. The compote is ready when you can draw a spoon across the bottom of the pot and the path remains visible for a few seconds.
27. Remove from heat and allow the compote to cool completely at room temperature.
28. Transfer the cooled compote to a glass jar or airtight container. Refrigerate until ready to serve alongside the cheesecake.