Philadelphia cheesecake, easy and homemade recipe for this cold cake without oven

This Philadelphia cheesecake recipe is very easy to prepare and we just have to keep in mind that it needs a long time in the fridge for it to set well and stay cool, so we will have to prepare it well in advance.

The quantities in the recipe are calculated to use a round mold of 20 cm in diameter. It is important to line the base of the mold with parchment paper so that later we can easily unmold and serve the cake.

This time, I used strawberry jam to cover the cake but You can use the jam of your favorite flavoroo the one you have on hand at home.

recipe information

• • Preparation time: 25 minutes

• • cooking time: 10 minutes

• • total time: 35 minutes (plus 3 and a half hours of rest in the fridge)

• • rations:8

• • Category: desserts

• • type of cuisine: international

• • Calories per serving (kcal):581

Philadelphia Cheesecake Ingredients

• • 150 g of Maria-type biscuits

• • 100g butter

• • 4 sheets of gelatin

• • 400 ml of liquid cream to mount

• • 80g of sugar

• • 500 g cream cheese (Philadelphia type)

• • 150 g strawberry jam

Necessary utensils

• • Round removable mold of 20 cm in diameter

How to make Philadelphia cheesecake

The first thing we are going to do is prepare the base of the cake. To do this, we put 150 g of Maria-type biscuits in a food processor and grind them until we have a kind of biscuit powder.

Melt 100 g of butter for a few seconds in the microwave and wait until it is at room temperature once melted. Put the biscuit powder in a bowl and add the melted butter.

Mix well the biscuit with the butter until you have a homogeneous mass.

Line the base of a round removable mold with parchment paper.

Place the cookie and butter dough on the base of the mold and press it with the bottom of a glass so that it is a uniform and compact layer. We put the mold in the fridge for 30 minutes to cool down.

We put 4 gelatin sheets to hydrate in a bowl with cold water for 15 minutes.

Next, we are going to prepare the cake mix. To do this, we put a casserole over medium-high heat and add 400 ml of whipping cream and 80 g of sugar. Mix well with a whisk and wait for the mixture to start to boil. As soon as it starts to boil, lower the heat to medium and add 500 g of cream cheese. Mix well until the cheese is perfectly integrated into the mixture and cook the whole for 5 minutes.

We turn off the heat and wait a couple of minutes for the mixture to lose a little heat. Next, we add the well-drained gelatin and mix it with the rods until it is completely dissolved in the mixture. Let the mixture lose heat until it is at room temperature.

Next, we pour the mixture into the mold and put the cake in the fridge for a minimum of 3 hours to set.

When the cake is curdled, we cover it on top with 150 g of strawberry jam.

We put the cake back in the fridge for another half hour so that the jam also cools and the whole settles better.

Then, we carefully unmold the cake and it is ready to serve.

Easy preparation summary

1. 1. We crush the cookies in a kitchen robot

1. 1. Melt the butter and when it cools, add it to the biscuits.

1. 1. Mix the biscuits well with the butter.

1. 1. Line the base of the mold with parchment paper

1. 1. Place the cookie dough on the base of the mold and put in the fridge

1. 1. We put the gelatin to hydrate in cold water 15 minutes

1. 1. Heat the cream with the sugar and when it boils, add the cream cheese and cook for 5 minutes.

1. 1. Add the drained gelatin and let the mixture warm up

1. 1. Pour the mixture into the mold and refrigerate for a minimum of 3 hours.

1. 1. Add the strawberry jam on the surface of the cake

1. 1. We refrigerate another 30 minutes

1. 1. Unmold the cake and serve