Friday 20 May 2011

Recipes for Sweet Treats with Philadelphia Cheese

As promised earlier in the week, here are some surprisingly different but delicious-looking recipes for desserts using Philly cheese. I can't wait to try some of these out.


Eden’s Philly Smoothie

drinks: 1

Prep time: 5 minutes


6 strawberries, hulled and halved

1 small banana, peeled and cut into chunks

100 ml fresh orange juice, chilled

1 tbsp Philadelphia Extra Light


1.Place all the ingredients in a blender or food processor.

2.Blend until smooth. Serve immediately.

For a change try using raspberries in place of the strawberries.


Philly Meringues

portions: 8


Prep time: 15 minutes

250 g Philadelphia Original

50 g icing sugar

1/2 tsp vanilla extract

400 g fresh strawberries

8 meringue nests, either homemade or shop bought

approx. 80g strawberry dessert sauce


1.Whisk together the Philly, icing sugar and vanilla extract.

2.Roughly chop the strawberries into small bite size pieces and stir into the Philly mixture. Divide this evenly between the meringue nests.

3.Drizzle the dessert sauce over the nests and if liked dust with a little icing sugar. Best served straight away.


Philly Mango Cheesecake

slices: 10


Prep time: 30 minutes


150 g oaty biscuits, crushed

40 g butter, melted

425 g can mango slices in light syrup

finely grated zest and juice of 1 lime

275 g white chocolate, broken into pieces

300 g Philadelphia Original

150 ml double cream, lightly whipped


1.Stir the biscuit crumbs into the melted butter until coated and press into the base of a 19-20 cm loose bottomed cake tin or spring form tin.

2.Drain the mango slices from their syrup and puree the fruit in a liquidiser or food processor with the lime zest and juice.

3.Melt the chocolate by placing it in a basin over gently simmering hot water.

4.Whisk the Philly until soft then whisk in the cream and chocolate. Fold about half the mango puree into the Philly cream and spoon over the prepared base.

5.Swirl the remaining mango puree on to the surface of the cheesecake to give an attractive pattern.

6.Chill for at least three hours before serving to allow the cheesecake to set.


Summery Cheesecake Ice Lollies

Lollies: 6


Prep time: 20 minutes
Cook time: 5 minutes
Freeze time: 3 hours


100 g caster sugar

200 g mixed summer fruits e.g. Strawberries, raspberries, cherries, red and blackcurrants

200 g Philadelphia Light


1.Put the sugar and 100ml water into a small saucepan. Heat gently stirring occasionally until the sugar has dissolved. Bring to the boil and boil rapidly for 2 minutes. Remove from the heat and stir in the fruit. Leave to go cold.

2.Puree the fruit mixture and sieve to remove the pips. Whisk the fruit puree into the Philly.

3.Divide the mixture between 6 ice lolly mould and freeze for at least 3 hours or until solid.

Champagne and Elderflower Cheesecake with a Mandarin Jelly

Serves: 14


Prep time: 1 hour
Chill time: 8 hours


75 g butter

250 g digestive biscuits

Mandarin jelly:

375 g stock syrup(190g caster sugar, 190ml water)

19 g gelatine, powder, softened in water

500 g mandarin puree


375 g stock syrup(190g caster sugar, 190ml water)

1/2 vanilla pod

19 g gelatine, powder, softened in water

325 ml whipping cream

5 eggs yolks (pasteurized)

175 g caster sugar

350 g Philadelphia Original Light

zest of 1/4 orange

zest of 1/4 lemon

140 ml Champagne


1.Base: Melt the butter over a low heat. Crush the digestive biscuits to a fine crumb. Stir in the melted butter and mix well. Press the mixture into a lightly greased 8 inch/20cm loose bottom cake tin. Leave in a cool place or refrigerate to harden a little.

2.Jelly: Boil the stock syrup and add in the softened gelatine. Add in the puree and mix together. Pour 2/3 of the jelly into a 6 inch/15cm cake tin lined at the bottom with cling film. Freeze.

3.Cheesecake: Bring 1/2 of the elderflower syrup to the boil with the scraped out vanilla pod, reserving the seeds. When boiled add in the softened gelatine and mix; then pour into the remaining cold elderflower syrup. Lightly whip the cream and set aside. Whisk the egg yolks and sugar together to make a sabayon.

4.Beat the Philadelphia Light with the vanilla seeds, orange and lemon zests until fairly smooth. Add in the Champagne and continue to beat until smooth. Add in the sabayon, and then fold in by hand the whipped cream. Lastly fold in the cooled elderflower/gelatine mixture.

5.Take the biscuit base and fill the tin just over a 1/4 full with the cheesecake mixture. De-mould the jelly and place in the centre of the tin with the cheesecake mixture in. Fill the tin with the remaining cheesecake mixture until 2cm from the top. Leave to set. Once set, fill tin to the top with remaining jelly.

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Other blogposts you may be interested in :


  1. Quite fancy the cheesecake receipt

  2. I love Philadelphia cheese recipes, I even downloaded the Philadelphia iPhone apps...

  3. Some really interesting recipes, I've tried making cheesecake with it before but nothing else sweet!

  4. I love cheesecake but I've never tried with Philadelphia cheese.Next time I will use it

  5. wow, all these recipes look delicious - I like the idea of doing the lollys/drinks - I would never have thought of using philli in that way!! Thanks for these recipes :)


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