Seafood
Easy
Salmon tartare
15 min
Cakes and Pies
Easy
Recipe of Philadelphia cheesecake
The Philadelphia cheesecake is a classic dessert that never fails: creamy, sweet, and with a crunchy cookie base that everyone loves. This easy recipe, ideal for beginners and for impressing at any occasion, uses Philadelphia cream cheese, heavy cream, lemon gelatin, and a touch of orange marmalade that gives it a delicious contrast. The result is a cold, no-bake cake, perfect for summer or celebrations.
Why does this cake work?
The combination of cream cheese with whipped cream and gelatin creates a silky, firm texture that melts in your mouth. The Maria cookie base with butter provides the crunchy contrast, and the orange marmalade adds a citrusy touch that balances the sweetness. It's a versatile recipe: you can swap the marmalade for your favorite, such as strawberry or raspberry.
Who is it ideal for?
Perfect for those looking for a quick and hassle-free dessert, as it requires no oven and is ready in minutes. It's also great for making with kids, since you only need to mix and refrigerate.
Prep
60 min
Servings
8
Calories
334 kcal
Ingredients
Directions
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1
Crush the María cookies until they are powdered. Melt the butter or margarine and mix it with the cookies.
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2
With this paste we cover a cake pan, crushing it with a spoon. We reserve in the refrigerator or fridge.
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3
In a bowl on the fire, put the cream, gelatin and sugar, and stir until the gelatin and sugar dissolve, trying to keep it from boiling. Remove from the heat and add the Philadelphia cheese tub. Once everything is whipped, add the biscuit base to the cake mold.
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4
When it cools down, we take it to the fridge. Once cold and solid, for at least 6 hours, we unmold it, put the jam on top and we have it ready to eat.
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5
tip: If you want it to solidify faster, once cold you can put it in the freezer. Once frozen, you take it out, add the jam and let it thaw before eating it.
