Full step by step guide to cook tasty Philadelphia cheesecake Recipe with pro tips.
Philadelphia cheesecake Recipe Ingredients / for 8 persons
100g of biscuits
400 grams of plain Philadelphia
50g of butter
50 cl of crème fraiche
4 eggs
50 grams of sugar
Realization For Philadelphia cheesecake Recipe
Difficulty – Easy
Preparation time – 55 minutes
Cooking Total Time – 1 hour 35 min
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Step By Step Guide For Cooking Philadelphia cheesecake Recipe
Step 1
The biscuits can be ground in the food processor. Then, add the butter, mixing everything.
Step 2
The mixture should be spread on the bottom of a mold and smoothed using the round end of the spoon.
Step 3
For a salad bowl, place the sugar in a bowl and then mix everything in a bowl until you have a creamy mix.
Step 4
Combine the cream with vanilla sugar in a separate bowl.
Step 5
Make sure that the cream you whip up isn’t too thick.
Step 6
Then, add your Philadelphia Nature mixture to the cream and mix it all up.
Step 7
Put the tart mold in and smooth using the round end of the spoon.
Step 8
Adding a little water to the dough is possible to create a more stunning and smooth texture.
Step 9
The cheesecake should be refrigerated for a minimum of 2 hours before serving.
The lemon and the Philadelphia cheesecake
INGREDIENTS :
For the COOKIE:
Cookie(s) – 250g
Soft butter – 100g
Lemon(s) – A few drops
For the CREAMER:
Philadelphia – 750g
Powdered sugar – 150g
Flour – 2 tbsp. soup
Lemon(s) – 1 zest
Lemon juice – 0.5
Egg(s) – 5
Thick cream – 125g
For THE LEMON CURD:
Egg(s) – 3
Lemon(s) – 3
Soft butter – 60g
Sugar for icing – 80g
PREPARATION:
Preparation – 30 minutes
Cooking – 1 Hour 45 Minutes
Rest – 1 day 0 h 0 minutes
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Step By Step Guide
Step 1
Place the cheesecake in the mold and bake for 15 minutes. In 15 minutes, lower the temperature to 100°C and cook for about an hour. After the cake has been cooked, allow it to cool on the baking sheet for an hour while the door opens. Remove the cake from the oven and allow it to cool.
Step 2
It is the lemon curd. In a pot, mix the icing sugar and the butter soft. Mix in the eggs and beat along with lemon juice and zest. Cook over a very low temperature, stirring frequently. The mixture will thicken and have the consistency of cream. After it has thickened, remove the saucepan from the stove and cease the cooking by filling the sink with ice (or, in the case of failure, chilled water) and then placing the pan of cream inside it.
Step 3
Assemble: Pour lemon curd onto the cool cheesecake, spreading it evenly. Please put it in the refrigerator for up to 24 hours, then remove the mold and serve.
Step 4
The cream: The oven should always be at 180degC (th.6). Mix in the forage blanc for 30 secs in the food processor or mixer to make it smooth. Add the ingredients one at a time, one by one, and then beat them briefly every time: sugar, flour, zest of lemon, lemon juice, extract eggs, yolks, and eggs. Add the crème fraiche and beat only enough to mix it.
Step 5
In a springform pan, cut a square of baking paper to the size of the pan so that it is lined with the bottom. Decorate with de LU biscuit dough and put it in a well-packed. Bake for 10 minutes.
Step 6
For the biscuit, heat the oven to 180°C (th.6). Smash the biscuits by placing them in a freezer bag, then pound them using the rolling pin. A salad bowl Mix the butter that has been melted and the broken Lu using your fingers. Add a few drops of lemon extract.
Pro TIPS
The secret to the tasty New York cheesecake lies in its cooking. It doesn’t like temperature changes, and to prevent cracking, allow it to cool in the oven with the door shut and then remove it before putting it into the oven. Fresh. Be patient. Your cheesecake will be more delicious the following couple of days, and you can alter the crusts of your biscuits like lemon shortbread, petit-beurre, Breton pancakes, sprits…the possibilities are endless. You can also replace the Philadelphia with Saint-Moret standard cheese or change the aroma (vanilla coulis of red fruit, vanilla, etc. ).
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