Philadelphia Cheesecake
7 servings
60 minutes
Philadelphia cream cheese cheesecake is a true embodiment of culinary art in American cuisine. Its origins trace back to New York, where it became a symbol of refined dessert. This cheesecake has an incredibly delicate, airy texture thanks to cream cheese, egg whites, and starch. A light lemon note adds freshness, while vanilla sugar provides a subtle, exquisite aftertaste. The crunchy cocoa-infused base creates a contrast of softness and density, making each bite a true delight. Perfect for cozy evenings with a cup of tea or coffee and will also be a worthy decoration for the festive table. Made with love and requires patience, but its taste justifies every moment invested!
1
Preheat the oven to 175 degrees. Grease the pie pan with butter and dust with flour.
- Butter: 110 g
- Wheat flour: 230 g
2
In a large bowl, mix flour and baking powder. Then add butter, cocoa, sugar, and milk.
- Wheat flour: 230 g
- Baking powder: 1 teaspoon
- Butter: 110 g
- Cocoa: 1 tablespoon
- Powdered sugar: 2 tablespoons
- Milk: 2 tablespoons
3
Make a ball from the dough and place it in the refrigerator for at least 30 minutes, preferably in the freezer for one or two hours, to make the dough as firm as possible for grating.
4
In a mixing bowl, combine cream cheese, egg yolks, lemon zest, vanilla sugar, and starch. Whip for at least 2 minutes.
- Philadelphia cheese: 500 g
- Chicken egg: 2 pieces
- Lemon zest: 1 tablespoon
- Vanilla sugar: 1 tablespoon
- Cornstarch: 1 tablespoon
5
In a separate container, beat the egg whites until a stable foam forms, but do not overdo it to prevent settling.
- Chicken egg: 2 pieces
6
Mix the egg whites with the main mass (cheese, etc.).
- Philadelphia cheese: 500 g
7
Take the dough out of the fridge and divide it into 2 parts, grating one of them.
8
Spread the ungrated dough in the mold. Then evenly distribute the cheese filling. Cover with a layer of grated dough on top.
- Philadelphia cheese: 500 g
9
Bake for about 45-50 minutes. Cool and serve.