Delia Smith Cheesecake Philadelphia Recipe

This Delia-inspired Philadelphia cheesecake is a classic baked cheesecake with a buttery digestive biscuit base and a rich, creamy filling that sets into neat, silky slices. The flavour is gently tangy with lemon and vanilla, and the texture is dense but not heavy, just like a proper British dinner-party cheesecake. It is very achievable for beginners if you follow the cooling and chilling steps. Total time is about 8 hours including chilling, with roughly 25 minutes of hands-on work.

Ingredients

For the biscuit base

• 250g digestive biscuits
• 100g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a slightly crisper base)
• Pinch of fine salt

For the Philadelphia filling

• 900g full-fat Philadelphia cream cheese, at room temperature
• 200g caster sugar
• 2 tbsp plain flour
• 2 tsp vanilla extract
• Finely grated zest of 1 lemon
• 2 tbsp lemon juice
• 4 large eggs, at room temperature
• 1 large egg yolk
• 200g sour cream, at room temperature
• 1/4 tsp fine salt

For the sour cream topping (optional, but gives a lovely finish)

• 200g sour cream
• 2 tbsp icing sugar
• 1/2 tsp vanilla extract

How to Make This Philadelphia Cheesecake

Oven and tin preparation

• Prepare the oven: Preheat to 160°C (140°C fan) / 325°F. Put a shelf in the middle of the oven.
• Line the tin: Line the base of a 23cm springform tin with baking parchment and lightly grease the sides.
• Optional water bath setup: If you want the calmest, least crack-prone bake, boil a kettle and set a deep roasting tin aside for later.

Make the biscuit base

• Crush the biscuits: Blitz in a food processor or place in a bag and crush with a rolling pin until you have fine crumbs.
• Mix and press: Stir in the melted butter, caster sugar (if using), and salt. Tip into the tin and press firmly into an even layer, using the base of a glass to compact it.
• Bake the base: Bake for 10 minutes, then set aside to cool for 10 minutes while you make the filling.

Mix the filling

• Beat the cream cheese: In a large bowl, beat the Philadelphia until smooth and creamy. Scrape down the sides of the bowl.
• Add sugar and flour: Beat in the caster sugar and flour until fully combined and glossy.
• Flavour it: Mix in the vanilla, lemon zest, and lemon juice.
• Add eggs gently: Add the eggs and extra yolk one at a time, mixing on low speed just until each one disappears into the batter.
• Finish with sour cream: Mix in the sour cream and salt until smooth. Do not overmix.

Bake

• Fill the tin: Pour the filling onto the cooled base and level the top.
• Use a water bath (optional): Place the cheesecake tin inside a deep roasting tin. Pour hot water into the roasting tin until it comes about halfway up the sides of the springform. This helps the cheesecake bake evenly and stay creamy.
• Bake until just set: Bake for 60 to 70 minutes. The edges should look set, and the centre should still wobble slightly when you gently nudge the tin.

Cool (this is where the texture is made)

• Cool slowly in the oven: Turn the oven off, crack the door open a little, and leave the cheesecake inside for 1 hour. This gradual cooling helps prevent sinking and cracking.
• Cool to room temperature: Remove from the oven (and water bath, if using) and cool on a wire rack until no longer warm.
• Chill: Cover and refrigerate for at least 6 hours, ideally overnight, so it slices cleanly.

Assemble and finish

• Add the topping (optional): Mix the sour cream, icing sugar, and vanilla until smooth. Spread over the cheesecake.
• Set the topping: For a slightly firmer, neat finish, bake the topped cheesecake for 10 minutes at 160°C (140°C fan), then cool and chill again.
• Unmould and slice: Run a thin knife around the edge, release the springform, and slice with a warm knife (dip in hot water, then wipe dry between slices).

Tips

How do I stop my cheesecake cracking?

Use room-temperature ingredients, mix on low speed once the eggs go in, and cool the cheesecake slowly in the switched-off oven. A water bath also makes a big difference for an even, gentle bake.

Why is my cheesecake runny in the middle?

Most often it simply needs more chilling time. A baked cheesecake should still wobble slightly in the centre when it comes out of the oven, but it must be fully cold before slicing. If it looks wet and liquid after chilling, it was underbaked, so add 5 to 10 minutes next time.

Can I bake it without a water bath?

Yes. The cheesecake will still work, but it is more likely to brown at the edges and crack on top. If skipping the water bath, place a shallow tray of hot water on the shelf below the cheesecake to add moisture to the oven.

How do I get clean, bakery-style slices?

Chill overnight, then use a long knife dipped in hot water. Wipe the blade dry between each cut. It sounds fussy, but it makes the biggest visual difference.

Serving Suggestions

• Serve with fresh raspberries or strawberries and a light dusting of icing sugar.
• Add a spoonful of lemon curd and a few blueberries for a sharper finish.
• Pair with a simple berry compote or warmed jam loosened with a splash of water.
• Keep it classic with plain slices and a cup of strong tea or coffee.

Storage

Room temperature

Cheesecake is best kept chilled. If you are serving it at a party, limit it to about 2 hours at room temperature, then return leftovers to the fridge.

Refrigerator

Store covered (or in an airtight container) for up to 4 to 5 days. For the best texture, keep it away from strong-smelling foods.

Freezing

Freeze slices (or the whole cheesecake) well wrapped in cling film and foil for up to 2 months. Thaw overnight in the refrigerator. For neat slices, freeze individual pieces on a tray first, then wrap once firm.

Nutrition

• Calories: 445 kcal
• Carbohydrates: 30 g
• Protein: 8 g
• Fat: 33 g
• Saturated Fat: 19 g
• Sodium: 320 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

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