Philadelphia Cheesecake
A baked cheesecake with a Philadelphia cream cheese base and a sour cream top layer that is baked without eggs.
Ingredients
| 350 g | Philadelphia Original cheese | |
| 175 g | Philadelphia light cheese | |
| 120 g | cream cheese - Bulgarian, whatever you find suitable | |
| 250 g | sweetened condensed milk | |
| 2 | large eggs | |
| 2 tbsp | 30 ml | natural corn starch |
| 4 | vanillin sachets | |
| 1/2 ampoule | Dr. Oetker lemon essence | |
| 600 g | Russian sour cream 20-30% fat (for the cream layer) | |
| 5 tbsp | 75 ml | sugar (for the cream layer) |
| 1/2 ampoule | Dr. Oetker vanilla (for the cream layer) | |
| 3-4 drops | Dr. Oetker rum essence (for the cream layer) |
Instructions
Pan 26 by 16 centimeters.
!!!! The baked cheesecake cools in several stages — first in the open oven, then at room temperature and finally in the fridge.
Lightly grease the bottom and sides of the pan with oil so that the baking paper sticks more easily to the tray. Cover with baking paper, larger than the size of the tray — using the protruding edges of the paper we will lift the cheesecake out of the tray more easily. You will need to snip the corners of the paper lightly (two perpendicular cuts).
In a bowl, mix all the ingredients for the base. Blend them with an immersion blender. Pour the mixture into the tray. Bake in a preheated oven at 170°C for 20-25 minutes. Meanwhile prepare the sour cream layer by mixing the sour cream, sugar and essences in a bowl. Beat with an immersion blender until fluffy. Take the tray out of the oven. Pour the sour cream over the base and return the tray to the oven for another 10 minutes. Turn off the oven, but leave the tray inside for another 5 minutes, no more!!! Exactly so, no mistake, the sour cream bakes and without egg!!! Again I say, I haven't tried it with Bulgarian sour cream, I don't guarantee that with it you'll get the effect you see in the photos. Russian sour cream is not exactly like the Bulgarian one and has nothing to do with the liquid confectioner's cream.
Take the tray out and leave it in a cool place, then put it in the fridge for at least 2-3 hours to set.
We take the finished cheesecake out of the tray with the help of the protruding baking paper. Cut with a smooth knife dipped in hot water and dried, first removing the edges of the cheesecake, then cutting squares, rectangles or whatever shapes we choose.
You can serve with fruit sauce, or as they call it coulis, fruit of choice, or just as it is :)