Blog Post Four: Philadelphia Cheese cake

This is not your normal cheesecake, as it is very light and not the dense texture that we are used to from cheesecake.

Prep 10 min, bake 20 min

Bottom – Biscuit Base

            3 Eggs

            120g Sugar

            1 pinch of salt

            90g sifted flour

            2 tsp backing powder

1.     Mix eggs with sugar and whisk together until they are fluffy, and the mixture has doubled in size. 5 min

2.     Sift together the remaining ingredients, if you do not have a sifter use a fine mesh strainer

3.     Preheat oven to 350.

4.     Prepare a spring form with a parchment circle on the bottom and spray the form.

5.     Carefully mix the flour mixture under the eggs, make sure it is well combined but do not over mix.

6.     Bake for 20 min, it has a nice golden color, let it cool, do not remove it from the spring form but run a knife around the edge of the cake bottom.

Filling

Prep time 20 min, refrigerate for at least 6 hours, best is overnight

            15 oz can of Mandarin Oranges drained

            2.5 cups of Heavy Cream

            1 box of Lemon Jello

            1 Packet of Gelatin

            1/82 l Water

            8 oz packet of cream cheese – soften

            2 tbs lemon juice

            150 g sugar

            1 tsp vanilla

1.     Whip the heavy cream until firm, set aside.

2.     Heat up the water and mix in the Jello and gelatin, set aside to cool.

3.     Mix together the cream cheese, sugar, lemon juice, and vanilla. Make sure it is smooth and there are no lumps from the cream cheese.

4.     Add the cooled water/Jello mixture, slowly.

5.     Mix under the whip cream with a spoon do not use a mixture or you lose the texture of the whip cream.

6.     Spread the drained mandarin on top of the cake bottom.

7.     Pour the mixture into the spring form, set in fridge for at least 6 hours, best overnight so it can set.

Then enjoy!