Cheesecake, known in several Latin American countries as "pastel de queso" or "tarta de queso," is one of the most popular and beloved desserts around the world. Its origin dates back to ancient Greece, where a similar recipe was prepared to feed athletes in the first Olympic Games. However, the most well-known and original version we enjoy today comes from Philadelphia, United States, thanks to the company Philadelphia Cream Cheese, which popularized a high-quality cream cheese in the 1870s. In countries like Mexico, Colombia, and Argentina, cheesecake remains very popular and is often prepared with variations in ingredients and toppings, adapting to local flavors.
This dessert is characterized by its creamy and smooth texture, as well as its crunchy base usually made with cookie crumbs. Although there are different styles, from baked to no-bake, the original Philadelphia recipe stands out for using cream cheese in its preparation, which gives it that distinctive flavor, balanced between sweet and slightly tangy.
How to Prepare Original Philadelphia Cheesecake
To begin, combine the graham cracker crumbs with the margarine until you get a homogeneous mixture.
Press this mixture into the bottom of a 9-inch springform pan, making sure it is well compacted.
Bake the crust at 325 degrees Fahrenheit for 10 minutes until it is firm and lightly golden.
In a large bowl, combine the cream cheese, sugar, lemon juice, lemon zest, and vanilla. Mix at medium speed with an electric mixer until all ingredients are well integrated.
Add the egg yolks, one at a time, mixing well after each addition to achieve a creamy texture.
In another container, beat the egg whites until they form stiff peaks.
Gently fold the beaten egg whites into the cream cheese mixture, being careful not to deflate the incorporated air to maintain the airy texture.
Pour this mixture over the pre-baked crust.
Bake the cheesecake at 300 degrees Fahrenheit for 45 minutes, until it is set but still slightly jiggly in the center.
Once baked, carefully separate the cake from the edge of the pan with a knife to prevent it from sticking.
Let the cheesecake cool before removing the pan's rim to keep its shape intact.
Refrigerate the cake for several hours so it sets and is ready to serve.
If desired, top with cherry filling or fresh fruit for an extra touch of flavor and color.
