{"id":398,"date":"2007-09-29T22:59:39","date_gmt":"2007-09-30T03:59:39","guid":{"rendered":"http:\/\/elainecarroll.ca\/wordpress\/?p=398"},"modified":"2014-12-26T14:10:35","modified_gmt":"2014-12-26T19:10:35","slug":"philadelphia-classic-cheesecake","status":"publish","type":"post","link":"https:\/\/elainecarroll.ca\/wordpress\/?p=398","title":{"rendered":"Philadelphia Classic Cheesecake"},"content":{"rendered":"<p>This is the typical recipe you find on the inside of the Philly cream cheese packaging. Please see the Cheesecake Tips entry I posted earlier for other information.<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>1-1\/2 cups graham cracker crumbs<\/li>\n<li>1 cup sugar (I use Splenda &#8211; cup per cup)<\/li>\n<li>3 Tbsp. sugar<\/li>\n<li>1\/3 cup butter or margarine, melted (I use unsalted butter)<\/li>\n<li>4 pkg. (8 oz. each) Philadelphia cream cheese, softened<\/li>\n<li>1 tsp. vanilla<\/li>\n<li>4 eggs<\/li>\n<\/ul>\n<p>Preparation<\/p>\n<p>Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan.  Beat cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.  Bake at 325\u00b0F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300\u00b0F if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the typical recipe you find on the inside of the Philly cream cheese packaging. Please see the Cheesecake Tips entry I posted earlier for other information. Ingredients: 1-1\/2 cups graham cracker crumbs 1 cup sugar (I use Splenda &hellip; <a href=\"https:\/\/elainecarroll.ca\/wordpress\/?p=398\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[4,3],"tags":[],"class_list":["post-398","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes"],"_links":{"self":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=398"}],"version-history":[{"count":4,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/398\/revisions"}],"predecessor-version":[{"id":1052,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/398\/revisions\/1052"}],"wp:attachment":[{"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elainecarroll.ca\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}