Giving the classic Philadelphia cheese tub (or any cream cheese spread like that) an outlet as a dessert is easier than ever and with an unbeatable result thanks to this easy recipe Philadelphia cheese cake. In addition, another of its advantages is that we can curdle it more or less at will.
This recipe makes about eight or ten servings, so we will need a springform mold of 26 centimeters and also a fan oven. Optionally, to speed up the process, we can use the kitchen robot.
If we have one, we are going to crush the cookies with the butter in it for a couple of minutes so that there is a homogeneous mass. When it is ready, we put it on the base of the mold, pressing well. After We leave it in the freezer for between twenty minutes and half an hour.
Meanwhile, we preheat the oven to 170 ºC and we are grinding the rest of the ingredients in the kitchen robot until it is very homogeneous. Then we take the mold out of the freezer, pour the rest of the mixture and Bake for 33 minutes at 170 ºC with the fan on.
Removable moka mold Ibili
When the time has passed, we leave stand at room temperature so that the cake sets, and does not crumble whole when cutting it. Although, if you want less curd to remain, you only have to cut a few minutes off cooking. In the event that you want it more stable, you should slightly increase the time or leave the cake at rest for a longer time.
It is very common for this type of cheesecake to be topped with jam, but we can also make a coulis or add any other sweet jam that suits you. In any case, the experts of Directo al palada recommend add it separately and do not serve it on the cake.
Cecotec Mambo 8590 Multifunction Kitchen Robot, MamboMix Spoon, 30 Functions, Integrated Scale, Stainless Steel Jug, Dishwasher Safe, 3.3l Capacity, Boiling Basket
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Photos | Direct to the palate
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