Cake with Philadelphia
Are you looking for a sweet surprise for Mother’s Day? Mum and granny are sure to go crazy for this delicious Philadelphia cake. With a little help, even young bakers can follow this recipe. And as the cake cools, there’s time for a self-picked daisy bouquet.
Before serving, the juicy cheesecake gets a garnish of fresh raspberries. Of course, only if the little bakers do not eat all the sweet fruits beforehand.
Tip: A freezer bag ensures that the kitchen does not turn into a battlefield when crumbling the cookies. Just put the cookies in the bag and close. Include as little air as possible. Now crumble the cookies easily with a rolling pin.
35 minutesDifficulty:MediumIngredients
Ingredients
- 180 gcookies (butter cookies or oatmeal cookies)
- 100 gbutter
Filling
- 340 gPhiladelphia
- 100 gsugar
- 125 gdouble cream
- 3eggs
- 20 gflour
Steps
STEP 1
Heat the butter in the microwave until melted.
STEP 2
Crush the cookies by hand. Then pour the melted butter over the biscuits and mix.
STEP 3
Lay the bottom of a cake pan (24cm) with the cookie mix.
STEP 4
Beat eggs and sugar until creamy with a hand mixer. Gradually add the remaining ingredients.
STEP 5
Spread the filling over the cookie base.
STEP 6
Bake the cake on convection at 170°C for 30 minutes.
STEP 7
Refrigerate for at least two hours before serving.
Enjoy
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