Happy Holiday Season to all you wonderful people!

Philadelphia Cheesecake has a creamy – buttery texture with a biscuit base. It was a famous dish in ancient Greece. William Lawrence from Chester, NY, created soft unripe creamy cheese known as Philadelphia which later on was used in making cheesecake in North America and made the dish famous as Philadelphia Cheesecake.

Here is the recipe.

Ingredients for Philadelphia Cheesecake :

Digestive Fibre Biscuits (coarsely crushed) – 225 gms.                               

Unsalted Butter (melted) – 100 gms.

Eggs (whole) – 2

Egg Yolks – 4

Sugar (powdered) – 65 gms.

Sugar – 50 gms.

Orange Zest – 1 tsp.

White Chocolate – 200 gms.

Philadelphia Cream Cheese – 500 gms.

Corn Flour – 20gms.

All Purpose Flour – 20gms.

Fresh Cream – 150ml.

Lemon Juice – 60ml.

Recipe:

(Preparation time: 20 minutes; Baking time: 30 minutes; Serves: 10 )

In a blender, blend crushed biscuits with butter, sugar and orange zest. Take a springform tin and line with this blended mixture. Bake for 5 minutes at 160 degree C and set aside to cool down. Melt white chocolate over a double boiler and set aside. Whip Philadelphia cream cheese, powdered sugar, corn flour and all purpose flour to a very light – fluffy consistency. Slowly add fresh cream, lemon juice, egg yolks and whole eggs and keep whipping all through. Fold in the melted white chocolate in to this creamy mixture. Pour the entire mixture onto the biscuit base in springform tin. Fill the oven tray with some water and place the mould over it in the oven for 25 minutes at 150 degree C.

(Nutrition value- Energy:470 kcal; Protein: 8 g)

Fresh Take on the Recipe:

You may use low fat cream cheese and margarine in place of butter. You may also add small pieces of fruits like blueberry/blackberry/strawberry, etc. in the creamy mixture for a nice fruity twist.

Enjoy!