Philadelphia Cake with Cream Cheese Yogurt Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 200 g shortbread (s) (chocolate shortbread or normal)
- 175 g butter
For the cream:
- 500 g cream cheese, natural
- 250 g natural yourt
- 70 g suar or powdered suar
- 2 sachets Gelatinefix or 5 sheets
For the ganache:
- 90 g butter or cream
- 100 g dark chocolate
For garnish:, optional
- 1 bowl raspberries
- 1 bowl blueberries
Print Recipe
Pin Recipe Instructions
- For the bottom, melt the butter in the microwave (1 minute, if necessary increase in 10 second steps) or in a saucepan on the stove.
- Crumble the shortbread biscuits. To do this, put the biscuits in a zip-lock plastic bag or a cloth bag and roll them over the bag several times with a rolling pin or a bottle.
- Mix the slightly cooled butter with the biscuits and pour into a greased springform pan or lined with baking paper and press down well. Put the mold in the refrigerator for 30 minutes.
- For the filling, mix the cream cheese and yogurt in a bowl. Add gelatine fix according to the instructions. Mix in the sugar. Spread the cream on the biscuit base. Place the cake tin in the refrigerator for at least 30 minutes.
- For the ganache, melt the butter with the chocolate in the microwave (1 minute, if necessary increase in 10 second steps) or in a saucepan on the stove. If cream is used: Bring the cream to the boil briefly, remove the pan from the heat and stir in the chocolate.
- Spread the ganache on the cake (either as a lid or remove the cake ring beforehand and let the ganache run down from the cake).
- Optionally, the cake can now be decorated. For example with fresh blueberries and raspberries.
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