Delia Smith Cheesecake Philadelphia

This Delia Smith Cheesecake Philadelphia is a classic no-fuss baked cheesecake with a smooth, creamy centre and a lightly crisp biscuit base. It has a gentle vanilla flavour, balanced sweetness, and that signature richness you expect from Philadelphia cream cheese. The recipe is straightforward and ideal for confident beginners who want reliable results. From start to finish, it takes around 1 hour and 20 minutes plus cooling time.

Ingredients

For the biscuit base

200g digestive biscuits
100g unsalted butter, melted

For the cheesecake filling

600g Philadelphia full-fat cream cheese, at room temperature
150g caster sugar
2 large eggs
1 tsp vanilla extract
200ml soured cream

For serving (optional)

Fresh berries
Berry compote or coulis

How to Make Delia Smith Cheesecake Philadelphia

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Lightly grease a 20cm springform tin and line the base with baking parchment.
Make the base: Crush the digestive biscuits finely using a food processor or rolling pin. Mix with the melted butter until evenly combined, then press firmly into the base of the tin. Chill in the fridge for 15 minutes to set.
Mix the filling: In a large bowl, beat the Philadelphia cream cheese with the caster sugar until smooth and lump-free. Add the eggs one at a time, mixing gently after each addition.
Add flavour: Stir in the vanilla extract and soured cream until the mixture is silky and evenly blended. Avoid overmixing, as this can introduce too much air.
Assemble: Pour the filling over the chilled biscuit base and level the surface with a palette knife.
Bake: Place the tin on the middle shelf and bake for 45 to 50 minutes. The edges should be set while the centre still has a slight wobble.
Cool gently: Turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes. This helps prevent cracking.
Chill: Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Tips

How do I stop my cheesecake from cracking?

Do not overmix the filling and always cool the cheesecake slowly in the oven with the door ajar.

Why must the cream cheese be at room temperature?

Softened cream cheese blends smoothly and prevents lumps in the finished cheesecake.

Can I make this cheesecake lighter?

You can use reduced-fat cream cheese, but the texture will be slightly less rich and creamy.

Serving Suggestions

Serve chilled with fresh strawberries or raspberries
Add a spoonful of berry compote on top
Enjoy plain with a cup of tea or coffee

Storage

Room temperature

This cheesecake should not be kept at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 4 days. Keep it in the tin or an airtight container for best freshness.

Freezing

Freeze whole or in slices for up to 2 months. Defrost overnight in the fridge before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 7g
Fat: 32g
Saturated fat: 19g
Sodium: 260mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.