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Philadelphia cake with red fruit compote

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Ingredients for 1 servings:

  • 150 g biscuits (Russian bread)
  • 125 g butter
  • 600 g cream cheese (Philadelphia Balance)
  • 300 g yogurt
  • 3 tbsp lemon juice
  • 3 sachets of Gelatin Fix
  • 75 g sugar
  • 300 g red fruit compote

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the Russian bread in a freezer bag, seal it, and crumble it with a rolling pin or your hands. Melt the butter, mix it with the crumbs, and press the dough into a springform pan lined with parchment paper. Mix the Philadelphia, yogurt, and lemon juice. Whisk 6 tablespoons of water and Gelatin Fix into the Philadelphia cream using a whisk on the lowest speed, stirring for 1 minute. Then stir in the sugar and red fruit compote. Pour the cream into the springform pan and refrigerate the cake for at least 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Philadelphia cake with red fruit compote