Life is too short to eat sad food – so at Philadelphia we are on a mission to remove the mundane and to embrace pleasure from everyday food. Philadelphia embodies beautiful, casual food - just like the creamy, delicious cheesecakes with just that hint of a crunch, that are the ultimate simple pleasure. From traditional baked cheesecakes to decadent chocolate delights and everything in between, our delicious Philadelphia cheesecake recipes are sure to inspire your next dessert! Almost everyone relishes the creamy delight of a well-crafted Philadelphia cheesecake, and now with this ebook you have at your hand an easy guide to bring a touch of pleasure to the moments you share - adding a little taste of heaven to your everyday. Recipes Baked Chocolate Cheesecake ...................................... 3 White Chocolate and Raspberry Cheesecake............... 4 Delicious Chocolate Cheesecake .................................. 5 Philly Cheesecake Brownies ......................................... 6 Lemon Jelly Cheesecake .............................................. 7 Mango Philly Cheesecake ............................................. 8 Exotic Mango Coconut Cheesecake ............................. 9 Zesty Lemon Cheesecake ............................................. 10 Fresh Berry Cheesecake ............................................... 11 Everso Easy Cheesecake ............................................. 12 Key Lime Cheesecake Pie ............................................ 13 Traditional Baked Cheesecake ...................................... 14 Apple Salted Caramel Cheesecakes ............................. 15 Chocolate Marbled Cheesecake ................................... 16 Toblerone Cheesecake (Milk Chocolate) ....................... 17 Baked Chocolate Cheesecake Portions: 8 Prep time: 15 minutes Cook time: 45 minutes Chill time: 4 hours Total time: 5 hours Preparation Ingredients 1 Preheat the oven to Gas Mark 3, 170 °C. Melt 50 g unsalted butter 100 g digestive biscuits, crushed the butter and mix in the crushed biscuits, 360 g Philadelphia Original press into a greased, loose based cake tin 20 100 g caster sugar cm in diameter. 142ml carton soured cream 3 medium eggs, beaten 2 Beat together the Philadelphia and sugar until 25 g plain fl our smooth. Add the soured cream, eggs, sieved 25 g cocoa powder fl our and cocoa and melted chocolate, mixing 75 g dark chocolate, melted 25 g dark chocolate, chopped into pieces well, then fold in the chopped chocolate. Fresh strawberries for decoration (optional) 3 Pour on top of the biscuit base and cook for 45 minutes until fi rm to the touch. Turn the oven off and leave the cheesecake to cool in the oven for an hour. Chill until ready to serve. 4 Serve with strawberries if liked. Nutritional Information (per portion, 136 g) Energy - 1742.0 kJ / 416.0 kcal Protein - 8.3 g Fat - 27.8 g Saturated Fat - 15.6 g Carbohydrate - 34.2 g of which Sugars - 25.6 g Sodium (Salt) - 0.3 g Fibre - 10 g 3 White Chocolate and Raspberry Cheesecake Portions: 10 Prep time: 30 minutes Chill time: 3 hours Total time: 3 hours 30 minutes Preparation Ingredients 1 Combine the biscuit crumbs and butter and 200g digestive biscuit crumbs 50 g butter, melted press into the base of a greased 20 cm spring 360 g Philadelphia Original, softened form tin. 150 g caster sugar 1 tsp grated lemon rind Beat the Philly, sugar and lemon rind using an 10 g gelatine granules dissolved in 50 ml boiling electric mixer until smooth. Stir in the gelatine water, cooled mixture and chocolate until smooth, then fold 200 g white chocolate, melted in the cream and frozen raspberries. 200 ml double cream, lightly whipped 150 g frozen raspberries (do not defrost) Pour the fi lling on to the prepared crumb 200 g fresh raspberries base and refrigerate for 3 hours or until set. Icing sugar, to dust Decorate with raspberries and dust with icing sugar. Nutritional Information (per portion, 153 g) Energy - 2077.1 kJ / 496.0 kcal Protein - 6.7 g Fat - 33.1 g Saturated Fat - 18.6 g Carbohydrate - 44.0 g of which Sugars - 34.7 g Sodium (Salt) - 0.3 g Fibre - 1.7 g 4 Delicious Chocolate Cheesecake Portions: 10 Prep time: 30 minutes Chill time: 4 hours Total time: 4 hours 30 minutes Preparation Ingredients 1 To make the base: Combine together the 140 g chocolate digestive biscuit crumbs biscuit crumbs and melted butter and 50 g unsalted butter, melted 4 leaves gelatine press into the base of an 20 cm loose-bot- 275 ml whipping cream tomed cake tin and chill whilst preparing 280 g Philadelphia Original the fi lling. 100 g caster sugar 80 g white chocolate, melted To make the fi lling: Soak the gelatine in a 50 ml dark chocolate dessert sauce bowl of cold water until softened, then drain 5 g white chocolate shavings well. Meanwhile heat 75 ml of the cream until 10 g milk chocolate, chopped into small chunks warm. Add the softened gelatine and stir until melted. Whip the remaining cream until thick. Mix together the Philadelphia and sugar until smooth. Whisk the melted chocolate and the gelatine cream into the Philadelphia mixture Tips: A serving of this recipe should be seen as a treat – and then fold in the whipped cream. Spoon best enjoyed occasionally as part of a balanced diet. the mixture over the biscuit base and smooth the surface. Refrigerate for 4 hours or until Nutritional Information (per portion) set. Energy - 1603.9 kJ / 383.0 kcal Protein - 4.2 g To decorate: Just before serving, spoon the Fat - 27.6 g chocolate sauce over the cheesecake and Saturated Fat - 17.2 g sprinkle with the white chocolate shavings Carbohydrate - 29.7 g and the milk chocolate chunks. of which Sugars - 24.2 g Sodium (Salt) - 0.2 g Fibre - 1.7g 5 Philly Cheesecake Brownies Portions: 12 Prep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes Preparation Ingredients 1 Combine butter, chocolate and brown sugar 125 g butter 125 g dark chocolate, chopped in a medium saucepan and stir over medium 200 g brown sugar heat until the chocolate and butter have 3 eggs, lightly beaten melted. Remove from the heat and whisk in 50 g plain fl our the eggs. 50 g cocoa powder 1/4 tsp baking powder Add fl our, cocoa and baking powder and stir 180 g Philadelphia Light until well combined. Pour into a greased and 40 g caster sugar lined 18 cm x 28 cm rectangular tin. Beat Philly and caster sugar until smooth and creamy. Spoon randomly over chocolate mixture and swirl with the tip of a knife. Bake at 180 °C, Gas Mark 4 for 35-40 minutes or until cooked through. Allow to cool before cutting into squares. Nutritional Information (per portion, 80 g) Energy - 1160.0 kJ / 277.0 kcal Protein - 4.8 g Fat - 15.8 g Saturated Fat - 9.3 g Carbohydrate - 31.6 g of which Sugars - 9.3 g Sodium (Salt) - 0.2 g 6 Lemon Jelly Cheesecake Portions: 10 Prep time: 20 minutes Chill time: 3 hours Total time: 3 hours 20 minutes Preparation Ingredients 1 Stir the biscuit crumbs into the melted butter 100 g digestive biscuit crumbs 50 g butter, melted and press into the base of a 20 cm spring 1 lemon jelly form tin. 200 ml boiling water 1 small lemon, rind and juice Dissolve the jelly in the boiling water, add 280 g Philadelphia Original the lemon rind and juice and cool until on the 150 ml whipping cream point of setting. fresh fruit to decorate Gradually whisk the cooled jelly into the Phil- adelphia. Whip the cream until it holds its shape and gently fold into the Philadelphia mixture. Pour over the crumb base and chill for 2-3 hours until set. Decorate with fresh fruit before serving. Nutritional Information (per portion, 107 g) Energy - 1051.1 kJ / 251.0 kcal Protein - 3.5 g Fat - 18.3 g Saturated Fat - 10.7 g Carbohydrate - 17.7 g of which Sugars - 11.5 g Sodium (Salt) - 0.2 g Fibre - 0.5 g 7 Mango Philly Cheesecake Portions: 10 Prep time: 30 minutes Total time: 30 minutes Preparation Ingredients 150 g oaty biscuit crumbs 1 Stir the biscuit crumbs into the melted butter 40 g butter, melted until coated and press into the base of a 19- 425 g can mango slices in light syrup 20 cm loose bottomed cake tin or spring Finely grated zest and juice of 1 lime 300 g white chocolate, broken into pieces form tin. 280 g Philadelphia Original Drain the mango slices from their syrup and 150 ml double cream, lightly whipped puree the fruit in a liquidiser or food processor with the lime zest and juice. Melt the chocolate by placing it in a basin over gently simmering hot water. Whisk the Philly until soft then whisk in the cream and chocolate. Fold about half the mango puree into the Philly cream and spoon over the prepared base. Immediately swirl the remaining mango puree Nutritional Information (per portion, 120 g) on to the surface of the cheesecake to give Energy - 1750.4 kJ / 418.0 kcal an attractive pattern. Protein - 5.4 g Chill for at least three hours before serving to Fat - 29.8 g allow the cheesecake to set. Saturated Fat - 17.0 g Carbohydrate - 32.5 g of which Sugars - 26.6 g Sodium (Salt) - 0.2 g Fibre - 1.1 g 8 Exotic Mango Coconut Cheesecake Portions: 10 Chill time: 4 hours Prep time: 30 minutes Total time: 4 hours 30 minutes Preparation Ingredients 1 To make the base: Combine together the 140 g sweet coconut biscuit crumbs 50 g unsalted butter, melted biscuit crumbs and melted butter and press 5 leaves gelatine into the base of an 20 cm loose-bottomed 100 ml coconut milk cake tin and chill whilst preparing the fi lling. 280 g Philadelphia Original 90 g caster sugar To make the fi lling: Soak the gelatine in a 275 ml whipping cream, whipped until thick bowl of cold water until softened, then drain Finely grated zest of 1 lime well.