It tastes creamy, crunchy, only slightly sweet, and wonderfully refreshing simultaneously: the Philadelphia cake has been one of the most popular "new classics" for decades. As usual, the refrigerator cake is made entirely without an oven. Just the thing for spring and summer!
Taste and Occasion
The original Philadelphia cake is puristic. But there are now countless alternatives. In this post, I'll not only tell you the basic Philadelphia cake recipe. But also some tips and tricks on modifying the cake to your taste. There is definitely something for everyone! You only need a few ingredients and a few hours to let it set. The preparation itself is speedy. And, of course, it doesn't matter whether the Philadelphia cake contains the branded product or a no-name alternative.
Almost always, the Philadelphia cake is made with a cookie base. After all, as is typical for refrigerator cakes, the ingredients must be able to be eaten raw and unbaked. Traditionally, cookies and liquid butter are mixed, sometimes cookies and melted chocolate. The classic is based on ladyfingers. Other cookies, such as butter or chocolate chip cookies, are also suitable. You may need more or less butter, depending on how "fatty" the cookie crumbs are.
Ingredients
First, grind them as small as possible, mix them with butter and press them on a springform pan bottom covered with baking paper. Alternatively, you can make the cookie crumb base by placing the cookies in a freezer bag and rolling over them several times with a rolling pin.
The creamy topping consists primarily of the cream cheese that gives it its name. The basic Philadelphia tart recipe adds natural yogurt, lemon juice, and a little sugar to this. Some recipes include cream. Gelatin is almost always added (or a vegetarian alternative) to keep the cream stable.
How to make the Philadelphia Cake
First step is covering the bottom of the springform pan with baking paper. Finely crumble the ladyfingers in a food processor or kitchen chopper. Mix with the melted butter and press onto the bottom of the pan. Refrigerate.
Now, whip the cream cheese, yogurt, and lemon juice until creamy. Prepare the gelatin according to package directions; i.e., soak in 150 ml cold water for about 5 minutes, add sugar, and heat, stirring, until sugar dissolves. Stir about 3 tablespoons of the cream cheese mixture into the warm gelatin mixture, then add this mixture to the remaining cream and stir in quickly. In the end, spread the cream cheese mixture over the cookie crumb base, smooth it out and refrigerate the cake for about 3 hours before cutting. Decorate as desired.
Top Tip
Alternatively, you can make the recipe with instant jello powder. Or try one of my no-bake recipes for Philadelphia cake without gelatin, such as no bake oreo cheesecake. Cakes without gelatin, however, are sometimes not quite as firm.
Recipe Card
No Bake Phiadelphia Cake
Equipment
- 1 springform pan 10 in / 26 cm
Ingredients
For the base
- 200 grams (⅘ cup) ladyfingers
- 140 grams (⅔ cup) butter, liquid
For the cream
- 600 grams (2 ½ cups) cream cheese, creamy and full fat
- 300 grams (1 ⅕ cups) natural yogurt, 3.5% fat
- 3 tablespoons lemon juice
- 1 small bag (1) ground gelatine, or 6 sheets, alternatively agar-agar
- 150 milliliters (10 tablespoons) water
- 80 grams (⅖ cup) sugar
- Decorative ingredients, e.g. berries, nuts, cocoa nibs, coconut
Instructions
- Cover the bottom of the springform pan with baking paper. Finely crumble the ladyfingers in a food processor or kitchen chopper. Mix with the melted butter and press onto the bottom of the pan. Refrigerate.
- Whip the cream cheese, yogurt, and lemon juice until creamy. Prepare the gelatin according to package directions; i.e., soak in 150 ml cold water for about 5 minutes, add sugar, and heat, stirring, until sugar dissolves. Stir about 3 tablespoons of the cream cheese mixture into the warm gelatin mixture, then add this mixture to the remaining cream and stir in quickly.
- Spread the cream cheese mixture over the cookie crumb base, smooth it out and refrigerate the cake for about 3 hours before cutting. Decorate as desired.
Notes
- Berries, lemon zest, coconut flakes, almonds, brittle, pistachios, granola, etc. are suitable for refining and decorating.
Ingredient substitutions
Variations
You can always vary the recipe for the original Philadelphia cake. Add a little bourbon vanilla, cinnamon, cocoa, or lemon zest to the cream cheese mixture in the most straightforward case. Or, by decorating it with toppings: Cocoa Nibs, coconut flakes, crunchy granola, nectarines, pistachios, nuts, and Co. Among the particularly well-known "old" recipes are certainly the cake with woodruff or the Philadelphia cake with lemon (Jell-O). Tastes then just a bit like creamy Jell-O and a bit artificial - but who likes it … Similarly classic is the Philadelphia cake with tangerines - of course from the can 😉.
For more variety on the dessert plate, it may be one of the following two recipes: Delicious curd muffins and 3-ingredient nougat dessert.
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