Tips To Serve Philadelphia Cheesecake Recipe Uk Easy

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This isn’t your average cheesecake. This recipe is a delightful dance between the tangy richness of cream cheese and the buttery sweetness of a biscuit base. It’s a classic for a reason, and with this guide, you’ll be a cheesecake-baking pro in no time!

Ingredients:

Philadelphia No Bake Cheesecake
Philadelphia No Bake Cheesecake

Base:

  • 200g digestive biscuits (crushed)
  • 75g unsalted butter (melted)
  • Cheesecake Filling:
  • 680g full-fat cream cheese (softened)
  • 150g caster sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 125ml sour cream
  • Topping (Optional):
  • 200g fresh berries
  • 1 tbsp icing sugar (for dusting)

  • Directions:

    1. Prepare the Base: Preheat your oven to 180°C (160°C fan). Grease a 20cm springform baking tin. In a large bowl, combine the crushed biscuits and melted butter. Mix well until it resembles wet sand. Press the mixture firmly into the base of the prepared tin, ensuring an even distribution. Bake for 10 minutes, then remove from the oven and let cool slightly.

    2. Make the Filling: Using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until just combined.

    3. Bake the Cheesecake: Pour the cheesecake filling over the cooled biscuit base. Smooth the top with a spatula. Bake for 1 hour, or until the edges are slightly set but the centre still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour. This helps prevent cracks from forming.

    4. Chill and Serve: Once cool, transfer the cheesecake to the fridge and chill for at least 4 hours, ideally overnight. When ready to serve, carefully remove the cheesecake from the tin. Decorate with fresh berries and a dusting of icing sugar, if desired. Slice and enjoy!

    Nutrition Facts (per slice):

    Calories: 520

  • Fat: 32g (of which 20g saturated)
  • Carbohydrates: 45g (of which 30g sugar)
  • Protein: 6g

  • Conclusion

    This Philadelphia cheesecake recipe is a guaranteed crowd-pleaser. With its simple ingredients and straightforward instructions, it’s perfect for both novice and experienced bakers. The creamy filling sits perfectly atop the buttery biscuit base, creating a truly decadent dessert experience.

    FAQs:

    1. Can I use a different type of biscuit for the base?

    Absolutely! You can substitute digestive biscuits with graham crackers, shortbread cookies, or even gingersnaps for a more spicy kick. Just ensure they crumble well to create a firm base.

    2. My cheesecake cracked while baking. What went wrong?

    Cheesecakes are prone to cracking if they cool too quickly. Here are some tips to prevent this:

  • Bake the cheesecake in a water bath. This creates a more humid environment that helps prevent cracks.
  • Let the cheesecake cool completely in the oven with the door slightly ajar. This allows for a gradual temperature change.

  • 3. Can I use a different type of cheese?

    While cream cheese is the classic choice, you can experiment with ricotta cheese or mascarpone cheese for a slightly different flavour and texture.

    4. How long will this cheesecake last?

    Stored properly in an airtight container in the fridge, your cheesecake will stay fresh for up to 5 days.

    5. Can I freeze this cheesecake?

    Yes! Once the cheesecake is completely chilled, wrap it tightly in plastic wrap and then again in foil. Frozen cheesecake will keep for up to 3 months. Thaw overnight in the fridge before serving.