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philly cheesecake recipe
- Total Time: 115 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This recipe offers a luxurious and decadent homemade Philly cheesecake with an exotic twist, blending classic indulgence with aromatic spices like saffron and cardamom. It features a straightforward baking method to ensure a wonderfully smooth, rich dessert, perfect for impressing guests or enjoying with family.
Ingredients
- 2.5 lbs full-fat cream cheese, softened to room temperature
- 2 cups granulated sugar, (for filling)
- 4 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon alcohol-free vanilla extract
- 2 tablespoons all-purpose flour
- A generous pinch (about 0.2 g) saffron threads
- 1 teaspoon ground cardamom, divided
- 7 oz digestive biscuit crumbs (or graham cracker crumbs)
- 6 tablespoons unsalted butter, melted
- 0.25 cup hot milk or heavy cream
- 0.5 cup unsalted pistachios, toasted and finely chopped, (for garnish)
- 0.25 cup water, (for rosewater syrup)
- 0.25 cup granulated sugar, (for rosewater syrup)
- 1 teaspoon rosewater, aqueous, non-alcohol based
Instructions
- Prepare the Crust: Preheat oven to 325 degrees F (160 degrees C). Lightly grease a 9-inch springform pan. Combine digestive biscuit crumbs, melted butter, and 0.5 teaspoon of the ground cardamom in a medium bowl until evenly moistened. Press the mixture firmly onto the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then cool slightly.
- Make Saffron Infusion and Filling: In a small bowl, steep the saffron threads in 0.25 cup hot milk or cream for at least 15 minutes. Meanwhile, in a large bowl, beat softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and creamy. Gradually add 2 cups granulated sugar, beating until just combined. Stir in 2 tablespoons all-purpose flour until no lumps remain. Add eggs and egg yolk one at a time, beating on low speed until just incorporated (do not overmix). Stir in the vanilla, remaining 0.5 teaspoon cardamom, and the saffron-infused milk/cream until uniformly smooth and golden.
- Bake to Perfection: Pour the smooth cheesecake batter over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60-75 minutes at 325 degrees F (160 degrees C), or until the edges are set and lightly puffed, but the center still jiggles slightly.
- Cool and Chill: Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove from oven and water bath, and let cool completely on a wire rack at room temperature for at least 2 hours. Once fully cooled, cover loosely and refrigerate for at least 6 hours, or preferably overnight, until thoroughly firm.
Notes
Ensure eggs and cream cheese are at room temperature for a smooth, lump-free batter. Overmixing can cause cracking; avoid frequent oven door opening during baking. For shortcuts, use a store-bought crust. For gluten-free, use gluten-free graham cracker crumbs. For reduced sugar, experiment with erythritol or stevia baking blends.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Fusion (American, Middle Eastern)
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 385 calories
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 39 g
- Saturated Fat: 25 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 7.5 g
- Cholesterol: 150 mg