This is a recipe given to me by an American friend (we used to live in the States for 3 years).
Ingredients
CRUST
1 cup graham cracker crumbs (Here I think the best equivalent is crushed Nestle Golden Graham cereal, it is almost identical in taste.
But I experimented with many other biscuits: digestive, gingernuts, chocolate ones.
I usually put a lot in the sturdy plastic bag, and then use a bottle to roll over it and crash the biscuits)
3 tablespoons sugar
3 tablespoons of butter or margarine, melted
FILLING
4 8 oz packages of Philadelphia cream cheese, softened
1 cup sugar ( 1 cup U.S = 275ml )
3 tablespoons flour
1 tablespoon vanilla
4 eggs
1 cup sour cream
TOPPING
1 can of cherry or strawberry pie filling. (May also use 3 cups whole strawberries, stems removed.
Procedure
Heat oven to 325 degrees F
CRUST
Mix crumbs, sugar and butter/margarine; press onto bottom of 9 inch springform pan. Bake 10 minutes.
FILLING
Beat cream cheese, sugar, flour and vanilla at medium speed with an electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
Blend in sour cream; pour over crust.
Bake 1 hour and 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
TOPPING
top with pie filling or strawberries (stem side down), just before serving.
Serving Information
Serves: 12
I forgot to say you might add a couple of tablespoons of lemon or orange curd to your Philadelphia cheese, when you are still mixing it.
Or substitute Philadelphia with a mix of ricotta and mascarpone (delicious!!!!).
Or do two Philadelphia + Co-Op lemon Greek yogurt |
