Philadelphia cheesecake recipe, a super creamy and easy-to-make dessert

Giving the classic Philadelphia cheese boat (or any cream cheese spread that way) a point of departure for dessert, easier than ever and with an unbeatable result thanks to this super easy Philadelphia cheesecake recipe. In addition, another advantage is that we can cut more or less whenever we want.

This recipe makes about eight or ten servings, so we’ll need 26 cm spring mold and also a fan oven. Optionally, we can use the food processor to speed up the process.

If available, add butter to the cookies and mash for a minute or two to form a homogeneous mass. When it’s ready, we put it on the bottom of the mold by pressing it well. After that We keep it in the freezer for twenty minutes to half an hour..

Meanwhile, we heat the oven to 170 ºC and grind the remaining ingredients in the food processor until very homogeneous. Then we take the mold out of the freezer and pour the remaining mixture on it. Bake at 170 ºC for 33 minutes with the fan on..

We’ll leave when time passes keep at room temperature so that the cake hardens and does not fall apart as a whole when cutting. However, if you want less curd to remain, you only need to interrupt the cooking for a few minutes. If you want it to be more stable, you should increase the time a little or leave the cake to rest for a longer time.

It is very common to put jam on top of such cheesecakes, but we can also make coulis or add any sweet jam that suits you. In any case, Directo al palada experts recommend Add separately and do not serve over the cake..

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Photos | directly to the palate

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