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. Meanwhile heat the coconut milk until Fruit from half a mango, cubed 50 ml of mango puree warm. Add the softened gelatine and stir until A few mint leaves melted. Mix together the Philadelphia and sugar until smooth. Gradually whisk the gela- tine coconut milk into the Philadelphia mixture and then fold in the whipped cream and lime zest. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for 4 Tips: A serving of this recipe should be seen as a treat – best enjoyed occasionally as part of a balanced diet. hours or until set. Nutritional Information (per portion) To decorate: Just before serving, decorate Energy - 1356.8 kJ / 324.0 kcal with the mango cubes, mango puree and mint Protein - 3.4 g leaves. Fat - 25.3 g Saturated Fat - 16.3 g Carbohydrate - 20.9 g of which Sugars - 16.8 g Sodium (Salt) - 0.2 g Fibre - 1.1 g
9 Zesty Lemon 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 150 g digestive 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 275 ml whipping cream cake tin and chill whilst preparing the fi lling. 280 g Philadelphia Original 100 g caster sugar To make the fi lling: Soak the gelatine in a Finely grated zest of 2 limes bowl of cold water until softened, then drain Finely grated zest and juice of 2 small lemons well. Meanwhile heat 75 ml of the cream until warm. Add the softened gelatine and stir until melted. Whip the remaining cream until thick. Mix together the Philadelphia and sugar until smooth. Gradually whisk the lemon juice and lemon and lime zests and gelatine cream into the Philadelphia mixture. Then fold in the whipped cream. Spoon the mixture over the Tips: A serving of this recipe should be seen as a treat – best enjoyed occasionally as part of a balanced diet. biscuit base and smooth the surface. Refrig- erate for 4 hours or until set. Nutritional Information (per portion) Energy - 1327.5 kJ / 317.0 kcal To decorate: If liked, serve decorated with a Protein - 3.7 g little more lemon and lime zest. Fat - 24.0 g Saturated Fat - 15.0 g Carbohydrate - 21.8 g of which Sugars - 14.8 g Sodium (Salt) - 0.2 g Fibre - 0.7 g
10 Fresh Berry Cheesecake
Portions: 10
Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes
Preparation Ingredients
1 To make the base: Combine the biscuit 150 g digestive biscuit crumbs 50 g butter, melted crumbs and melted butter and press into the 280 g Philadelphia Original base of a 20 cm loose-bottomed cake tin. 397 g can condensed milk Chill whilst preparing the fi lling. 120 ml double cream Juice of 3 lemons and the zest of 1 lemon To make the fi lling: In a bowl, whisk together 150 g fresh berries of your choice the Philadelphia, condensed milk, double 50 ml strawberry or raspberry dessert sauce cream and lemon zest until smooth. Gradually whisk in the lemon juice and the mixture will start to thicken. Spoon the mixture over the biscuit base and smooth the surface. Refrigerate for at least 4 hours or preferably overnight.
To decorate: Just before serving decorate Tips: A serving of this recipe should be seen as a treat – with the fresh berries and the dessert best enjoyed occasionally as part of a balanced diet.
sauce. Nutritional Information (per portion) Energy - 1603.9 kJ / 383.0 kcal Protein - 5.8 g Fat - 23.0 g Saturated Fat - 14.4 g Carbohydrate - 38.0 g of which Sugars - 30.8 g Sodium (Salt) - 0.2 g Fibre - 0.9 g
11 Everso Easy Cheesecake
Portions: 8
Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes
Preparation Ingredients
1 Combine the biscuit crumbs and melted butter 125 g digestive biscuits crumbs 40 g butter, melted and press into the base of an 18 cm loose 280 g Philadelphia Original bottomed cake tin and chill whilst preparing 397 g can condensed milk the fi lling. 140 ml fresh lemon juice 200 g mixed summer fruits e.g. strawberries, Whisk together the Philly and condensed raspberries, blueberries milk. Then stir in the lemon juice until mixed. Pour over the prepared base and chill for at least 2 hours until set.
Decorate with the summer fruits.
Nutritional Information (per portion, 156 g) Energy - 1654.1 kJ / 395.0 kcal Protein - 8.3 g Fat - 20.8 g Saturated Fat - 11.6 g Carbohydrate - 45.2 g of which Sugars - 37.7 g Sodium (Salt) - 0.3 g Fibre - 1.2 g
12 Key Lime Cheesecake Pie
Portions: 10
Prep time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes
Preparation Ingredients
1 Combine the biscuit crumbs and melted butter 160 g digestive biscuit crumbs 40 g butter, melted and press fi rmly into the base and sides of a 250 g Philadelphia Original 20 cm pie dish or foil pie dish. Leave to chill. 125 ml fresh lime juice, ideally from key limes 397 g tin sweetened condensed milk Whisk together the Philadelphia and Finely grated zest of 1 lime condensed milk until smooth.Stir in the lime juice and zest until thoroughly mixed. Spoon the mixture in to the biscuit crumb case and chill for at least two hours to thicken before serving
Tips: Key limes are smaller and more acidic than Persian limes. Some of the larger supermarkets are now season- ally stocking them.
Nutritional Information (per portion) Energy - 1319.1 kJ / 315.0 kcal Protein - 6.4 g Fat - 18.4 g Saturated Fat - 11.2 g Carbohydrate - 33.2 g of which Sugars - 24.4 g Sodium (Salt) - 0.2 g Fibre - 0.4 g
13 Traditional Baked Cheesecake
Portions: 12
Prep time: 25 minutes
Cook time: 2 hours
Chill time: 30 minutes
Total time: 2 hours 55 minutes
Preparation Ingredients
1 Mix together the butter and biscuit crumbs. 150 g biscuit crumbs 50 g butter Press the mixture fi rmly into the base of a 22- 360 g Philadelphia Original 23 cm loose bottomed cake tin and chill whilst 180 g caster sugar preparing the fi lling. 4 eggs 40 g plain fl our Beat together the Philly, sugar until smooth. 200 ml soured cream Add the eggs, one at a time, mixing on low grated zest and juice 1 lemon speed after each addition until just blended.
Stir in the fl our, soured cream and lemon zest and juice.
Bake at 170 °C, gas mark 3 for 1 hour or until fi rm. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving. If liked serve with seasonal berries.
Nutritional Information (per portion, 104 g) Energy - 1243.8 kJ / 297.0 kcal Protein - 5.9 g Fat - 18.2 g Saturated Fat - 9.5 g Carbohydrate - 28.1 g of which Sugars - 19.8 g Sodium (Salt) - 0.2 g Fibre - 0.6 g
14 Apple Salted Caramel Cheesecakes Ingredients Portions: 8 Prep time: 55 minutes 125 g digestive biscuit crumbs Total time: 3 hours 45 minutes 40 g unsalted butter, melted 1 large eating apple, peeled, cored and diced Juice of half a lemon 210 g caster sugar 15 g butter 5 leaves gelatine 50 ml apple juice 280 g Philadelphia Original 200 ml whipping cream, whipped until thick 25 g toffee popcorn 30 ml salted caramel sauce
Preparation
1 To make the base: Place 8 metal ring moulds until melted. Mix together the Philadelphia of approximately 6-7 cm diameter on a baking and remaining 85 g sugar until smooth. tray. Combine together the biscuit crumbs and Gradually whisk the gelatine apple juice into melted butter. Divide the mixture between the the Philadelphia mixture and then fold in the moulds and press fi rmly into the bases. Chill whipped cream. Divide about a third of the well whilst preparing the fi lling. cheesecake mixture between the 8 moulds. Top with about a third of the caramelized 2 To make the caramelized apples: Toss the apples and repeat again. Finish with a layer of diced apple in the lemon juice to prevent cheesecake mixture and smooth the surface browning. Set aside. Spread just 125 g of and then scatter over the remaining third of the sugar evenly over the base of a heavy apples. Refrigerate for 3 hours to set.. based pan. Heat the sugar over a medium heat, watching all the time. The sugar will 4 To decorate: Just before serving, remove the start to liquefy at the edges. Once the cheesecakes from the moulds by warming the caramel starts to brown at the edges, drag moulds slightly with a warm damp cloth and towards the centre. Try to avoid stirring but pushing gently up from the bottom. Decorate gently and carefully swirl the pan by the each cheesecake with some popcorn and if handle to mix. As soon as a uniform amber liked, some salted butter caramel sauce. colour is reached, remove the pan from the heat. Carefully add the butter. It may spit so Tips: A serving of this recipe should be seen as a treat – best enjoyed occasionally as part of a balanced diet. be mindful. Then stir in the drained apples. Cook the apples in the caramel for just a few Nutritional Information (per portion, 136 g) minutes until lightly cooked. Energy - 1742.0 kJ / 416.0 kcal Protein - 8.3 g 3 To make the fi lling: Soak the gelatine in a Fat - 27.8 g bowl of cold water until softened, then drain Saturated Fat - 15.6 g well. Meanwhile heat the apple juice until Carbohydrate - 34.2 g warm. Add the softened gelatine and stir of which Sugars - 25.6 g Sodium (Salt) - 0.3 g
15 Chocolate Marbled Cheesecake
Portions: 10
Prep time: 30 minutes
Total time: 4 hours 30 minutes
Preparation Ingredients
1 Combine the biscuit crumbs and melted butter 125 g light digestive biscuits crumbs 30 g low fat spread, melted and press into the base of a 20cm loose bot- 300 g Philadelphia Light, softened tomed cake tin and chill whilst preparing the 200 ml low fat fresh custard fi lling. 50 g caster sugar 1 sachet (11g) powdered gelatine Beat together the Philly, custard and sugar. 200 ml double cream, lightly whipped Put 3 tablespoon hot water into a small basin 150 g dark chocolate melted and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved. When fully dissolved stir into the Philly mixture. Then fold in the whipped cream.
Working quickly divide the mixture equally into two bowls. Into one bowl immediately stir the chocolate and spoon over the biscuit
base. Place spoonfuls of the remaining mix- Nutritional Information (per portion) ture over the surface of the chocolate cheese- Energy - 1386.1 kJ / 331.0 kcal cake and swirl together with the tip of a knife Protein - 6.1 g to give a marbled effect. Refrigerate for about Fat - 21.9 g 4 hours or until set. Saturated Fat - 12.9 g Carbohydrate - 28.1 g of which Sugars - 21.1 g Sodium (Salt) - 0.5 g Fibre - 0.8 g
16 Toblerone Cheesecake (Milk Chocolate)
Portions: 12
Prep time: 15 minutes
Set time: 3 hours
Total time: 3 hours 15 minutes
Preparation Ingredients
1 Combine the biscuit crumbs with the melted 150 g digestive biscuit crumbs 50 g butter, melted butter and press into the base of a lightly 280 g Philadelphia Light greased 22 cm spring form tin. Chill. 180 g Toblerone Milk chocolate, melted 200 ml whipping cream, lightly whipped Beat the Philadelphia until smooth, quickly 20 g Toblerone Milk chocolate, for shavings fold in the lightly whipped cream and melted Toblerone until well combined.
Pour onto the prepared crumb base and refrigerate for 2-3 hours or overnight. Serve topped with Toblerone shavings.
Nutritional Information (per portion, 73 g) Energy - 1243.8 kJ / 297.0 kcal Protein - 3.4 g Fat - 22.6 g Saturated Fat - 12.9 g Carbohydrate - 19.3 g of which Sugars - 13.3 g Sodium (Salt) - 0.2 g Fibre - 0.9 g
17 For other tasty recipes why not visit www.philadelphia.co.uk/recipes