Growing up around our family restaurant, we would always hang out there, watch the cooks preparing the meals for the guests, work side by side with our parents and enjoy lunch or dinner with our friends and family. The restaurant became sort of a second home to us. Sometimes, on our free days we would go to its kitchen and bake a cake. We had a sweet tooth and loved all kind of desserts. But the cheesecake has always ranked highest among our favorite sweets!
Just thinking about the scent of the cake that our cooks prepared with lots of love, sets our mouths watering for a big piece, especially on those days when we get surprised. What can be more soothing to the soul and sociable than having a piece of cheesecake? What we really love about it is its softness and creaminess. Even though there are many recipes, we prefer eating the classic one with either strawberry or blueberry topping.
In this post we share with you the Philadelphia no-bake cheesecake recipe, made in just a few simple steps. It’s easy to do and tastes delicious with a cup of coffee or hot chocolate! The decadent taste and texture of cheesecake belies the fact that it is fairly easy to make within a short time even for those who usually don’t have much time to cook/bake. Another fact why we love it is because it can be eaten anytime, either during festive periods like a birthday party and Mothers Day or just on a casual day by stirring up a few basic ingredients. It just tastes divine and on top of all this, it generates a feeling of wellbeing and creates those “Mhhh moments” with your loved ones.
Philadelphia no-bake cheesecake with blueberries and almonds
What you need
Cake pan Ø 26 cm, eggbeater, non-stick (frying) pan
Preparation time: 30 minutes + 3h cooling time
50g butter cookies
3 packs Philadelphia
1 pinch of salt
½ bourbon Vanilla bean
1 untreated lemon
3 gelatine leaves
1 small bundle of fresh mint
50g almond silvers
1 tbsp. sugar
4 cl Mirtillo (blueberry liquor)
1 tsp. cornflour
1) For the cake base, put the butter biscuits in a freezer bag and crush them with a rolling pin to fine, small crumbs. Mix the melted butter with the small crumbs and a pinch of salt.
2) Spoon the mixture into the bottom of the prepared cake pan Ø 26 cm, level out evenly, press it and refrigerate.
3) Put Philadelphia and yoghurt into a bowl. Add the juice of half a lemon. Cut the vanilla pod lengthwise and scrape out the core. Add vanilla pulp and mix it all with the eggbeater into a cream.
4) Soak the gelatin leaves in a bowl of cold water (150ml) for 5 minutes. Add sugar. Meanwhile, heat the sugar, stir it until the gelatin and the sugar dissolve. Add the mixture quickly into the cream.
5) Apply the cream evenly on the cake base (that was refrigerated before) and store it in a cool place for at least 3 hours.
7) For the topping, heat 1 tbsp. sugar and 250g blueberries for 2-3 minutes in a frying pan. Deglaze with the blueberry liquor and stir in cornflour. Let it simmer for about 3-4 minutes, until the sauce begins to thicken. Remove from the cooker allow it to completely cool down.
So go ahead, eat and enjoy it! Bon appetit!
Photos: Elisabeth Gatterburg