Philadelphia cake with raspberries

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Introduction:
Philadelphia cake with raspberries is a delightful dessert that combines the creamy richness of Philadelphia cream cheese with the bright, tart flavor of fresh raspberries. This no-bake dessert is perfect for warm weather or when you need a quick and easy treat that’s sure to impress. With its luscious texture and burst of fruity freshness, Philadelphia cake with raspberries is a crowd-pleaser that’s as beautiful as it is delicious.

Ingredients:

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 16 oz (2 packages) Philadelphia cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled

For the Topping:

  • 2 cups fresh raspberries
  • 1/4 cup raspberry jam or preserves
  • Fresh mint leaves, for garnish (optional)

Optional Additions:

  • Lemon zest, for added flavor in the filling
  • White chocolate shavings, for decoration
  • Toasted almond slices, for texture and flavor contrast

Instructions:

1. Prepare the Crust:

  • In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  • Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Use the back of a spoon or the bottom of a glass to press the crust firmly.
  • Chill the crust in the refrigerator while you prepare the filling.

2. Make the Filling:

  • In a large mixing bowl, beat the softened Philadelphia cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • In a separate mixing bowl, whip the chilled heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until evenly incorporated.

3. Assemble the Cake:

  • Remove the chilled crust from the refrigerator and spread the cream cheese filling evenly over the crust, smoothing the top with a spatula.
  • Arrange the fresh raspberries on top of the filling, pressing them lightly into the cream cheese mixture.
  • In a small saucepan, heat the raspberry jam or preserves over low heat until melted and smooth. Allow it to cool slightly.
  • Drizzle the melted raspberry jam over the raspberries, covering them evenly.

4. Chill and Serve:

  • Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the filling is set.
  • Before serving, garnish the cake with fresh mint leaves, if desired.
  • Slice and serve chilled. Enjoy your delicious Philadelphia cake with raspberries!

Tips for Success:

  • Ensure that the Philadelphia cream cheese is softened to room temperature for smooth blending.
  • Use chilled heavy cream for whipping to achieve stiff peaks.
  • For a variation, you can use other berries or a combination of berries in place of raspberries.
  • To prevent the crust from crumbling when slicing, dip a sharp knife in hot water and wipe it dry before each cut.
  • For best results, refrigerate the cake for several hours or overnight to allow the flavors to meld together and the filling to set.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and serving sizes.)

  • Calories: Approximately 350-400 per serving (based on an average slice)
  • Total Fat: Approximately 25-30g
  • Saturated Fat: Approximately 15-20g
  • Cholesterol: Approximately 70-90mg
  • Sodium: Approximately 200-250mg
  • Total Carbohydrates: Approximately 30-35g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 20-25g
  • Protein: Approximately 5-7g

Recommendation:
Serve slices of Philadelphia cake with raspberries as a refreshing dessert after a summer barbecue or as a sweet ending to a special dinner. Pair it with a glass of chilled sparkling wine or lemonade for a delightful treat that’s sure to impress your guests.

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