Made with Love – Baking the original Philadelphia Cake For Our Besties

28. April 2017

#shareacheesecake mit Philadelphia

Baking for the Besties – Cheesecake made with love

As my friends and I are getting older and more and more caught up at work, we learned to appreciate the quality of sometimes spending time together more quietly at home instead of dancing the nights away at clubs. Thus we came up with the idea of a cooking circle. That way different people from our group host dinners for all of us and we get to hang out together, enjoying fun times with culinary delights and good talks.

Made with Love – The original Philadelphia Cake

Against this background Sophie and I teamed up with Philadelphia to prepared a little surprise for some of our losest friends. Under the motto “Made with Love – The original Philadelphia Cake” we invited our dear friends Alina, Mona, Pia and Andreas over to Sophies place for a coffee and cheesecake. Using all our baking skills Sophie and I prepared a delicious blueberry cheesecake with almonds and a strawberry-rhubarb crumble cheesecake with pistachios in a glass. You can find both of the recipes provided by Philadelphia below at the end of the post. Since every cheesecake tastes even better if you don’t have to eat it all by yourself, we gladly shared our cheesecakes with our besties enjoying a relaxed common coffee & cake break. But see for yourself:

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

#shareacheesecake mit Philadelphia

Original Philadelphia Cheesecake recipe #1 – Cheesecake with Blueberries and Almonds

You need:

  • 150g Butter Biscuits
  • 80g Butter
  • 3 packages of Philadelphia
  • 300g Yoghurt
  • 1/2 rod of Bourbon Vanilla
  • 1 untreated lemon
  • 1 pinch of salt
  • 3 leafs of gelatine
  • 75g granulated sugar
  • 1 small bunch of mint

for the topping:

  • 250g blueberries
  • 50g almond slivers
  • 1 table spoon of granulated sugar
  • 1 tea spoon of starch
  • 4cl Mirtillo (blueberry liquoeur)

how to:

  1. Put the butter biscuits in a freier bag and crumble them with a rolling pin. Melt the butter and mix it with the biscuit crumbles and a pinch of salt.
  2. Spread and squeeze over the bottom of a cake pan and let it rest in the fridge until further processing.
  3. Put the Philadelphia cream cheese and the Yoghurt into a bowl. Mix in the Juice of half a lemon. Half the vanilla pod and scratch out the mark with the backside of a knife. Add the vanilla mark and mix everything until you get a sort of cream.
  4. Soak gelatine leafs in a pot of cold water for approximately five minutes, add sugar and stir occasionally until the gelatine and the sugar have dissolved. Thereafter mix it into the cream.
  5. Spread out the cream evenly on the crumble base and chill everything in the fridge for at least three hours.
  6. Brown the almond slivers in a pan.
  7. For the topping heat up one tablespoon of sugar and 250g of blueberries in a pan for 2-3 minutes. Deglaze with the blubbert liquoeur and mix in the starch. Boil for 3-4 minutes until the sauce starts to thicken. Take the pan from the cooker and let the sauce cool down entirely.
  8. Garnish the cheesecake with the blueberrysauce, the almond slivers and the mint.

#shareacheesecake mit Philadelphia

Original Philadelphia Cheesecake recipe #2 – Strawberry-Rhubarb Crumble-Cheesecake with Pistachios in a Glass

You Need:

For the Chutney

  • a rod of rhubarb
  • 100g strawberries
  • 1 table spoon granulated sugar
  • 20g pistachios

For the Crumble

  • one package of the crumble mixture
  • 30g soft butter

For the Cream

  • 50g quark
  • 175g Philadelphia (double cream)
  • Juice of half a lemon
  • 1/2 rod Burbon Vanilla
  • 30g granulated sugar

How to:

  1. Pre-heat the oven to 180°C.
  2. Wash the rhubarb, peel off the red outer skin. Cut to pieces of 0,5 cm. Put into a pot together with one tablespoon of sugar. Boil for approximately 7 minutes and stir eventually.
  3. In the meanwhile, wash the straffreies and cut to small pieces. Mix the fresh strawberries with the cooked rhubarb and chill it.
  4. In the meanwhile, put the crumble mixturen in a bowl and add the handwarm butter. Knead everything with your hands to form crumbles.
  5. Spread out the crumbles on a baking pan with a backing sheet and put it into the heated oven for 10 minutes.
  6. Half the rod of Vanilla and scratch out the mark with the back of a knife
  7. Put all ingredients for the cream, including the vanilla mark into a bowl and use a whisk to stir the mass into a uniform cream. Put into the fridge until further use.
  8. Put the ready crumbles, the cream and the chutney into four glasses and garnish with the pistachios. Keep in the fridge until you serve it.

#shareacheesecake mit Philadelphia

Original Philadelphia Cheesecake recipe #3 – Cheesecake-Bars with Fig-Honey-Topping

You need:

  • 200g dates
  • 180g walnuts
  • 2 fresh figs
  • 1 table spoon of cocoa powder
  • 1 pinch of salt
  • 350g Philadelphia (double cream)
  • 150g Yoghurt
  • 4 Teaspoons honey
  • 1 untreated lemon

How To:

  1. Chop the walnuts and brown them in a pan for 3-4 minutes until they begin to scent. Safe one tablespoon of the roasted walnuts for the topping.
  2. Pit the figs and chop them into pieces.
  3. Put the Dates, Walnuts, Cocoa Pulver and the salt into a blendermix them until the ingredients form a chewy mass.
  4. Spread the mass on a griddle or a plate and form an even base for the cake. Let it rest in the fridge until further use.
  5. Use hot water to wash the lemon and grate half of the lemon skin. Put the Philadelphia, the Yoghurt, 2 teaspoons of honey and the juice of a half lemon in a bowl and mix it with a kitchen aid.
  6. Spread the cream on the Dates-Walnut-Base, cover it and put it to the fridge for 90 minutes.
  7. Before serving, cut the figs into thin slices and put them onto the cream. Sprinkle with 2 tea spoons of honey and the rest of the chopped walnuts.

 

 

 

If you want to try out the recipes yourself, you can get both cheesecake recipes including the fresh ingredients in the required amounts at feinkoch.

 * in friendly collaboration with Philadelphia
 ** Video: Julia Schierer // www.schiererwahnsinn.at 
 *** Photos: Julia Schierer & Sophiehearts.com

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2 comments

Andrea Kuprian-Farcher 29. April 2017 at 9:32

Einfach super! Das Video ist toll gelungen, dein Text trifft gute und wichtige Werte!
Und das Endergebnis sieht lecker aus.
Freue mich schon bald von euch in eurem Gemeinsamen Nest auch so gut bekocht zu werden.
😘❤😘🙋

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Andrea Kuprian-Farcher 20. May 2017 at 8:31

Ich finde dieses Video bezaubernd und die Idee mit eurer Kochrunde super!

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