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Delia Smith Cheesecake Philadelphia Recipe

Delia Smith Cheesecake Philadelphia Recipe

Delia Smith's Philadelphia cheesecake recipe is simple, creamy and no-bake, using just a handful of ingredients.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 395
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 250 g digestive biscuits crushed
  • 100 g unsalted butter melted
  • Filling:
  • 600 g Philadelphia cream cheese room temperature
  • 100 g icing sugar sifted
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 300 ml double cream
  • To Decorate:
  • Fresh berries or a fruit compote optional

Method
 

  1. Mix crushed biscuits with melted butter and press into a springform tin. Chill 20 minutes.
  2. Beat Philadelphia, icing sugar, vanilla and lemon zest until smooth.
  3. Whip the double cream to soft peaks.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Pour over the chilled base and smooth the top.
  6. Chill for at least 6 hours, ideally overnight.
  7. Top with berries or compote just before serving.

Notes

Use room-temperature Philadelphia for a smoother, lump-free filling.
Whip the cream to soft peaks only, to avoid a grainy texture.
Give the cheesecake its full chilling time, as it relies purely on chilling to set.
Press the biscuit base down firmly for a base that holds together when sliced.
Freezes well, whole or in slices, for up to 2 months.