Are you looking for a sweet surprise for Mother’s Day? Mum and granny are sure to go crazy for this delicious Philadelphia cake. With a little help, even young bakers can follow this recipe. And as the cake cools, there’s time for a self-picked daisy bouquet.
Before serving, the juicy cheesecake gets a garnish of fresh raspberries. Of course, only if the little bakers do not eat all the sweet fruits beforehand.
Tip: A freezer bag ensures that the kitchen does not turn into a battlefield when crumbling the cookies. Just put the cookies in the bag and close. Include as little air as possible. Now crumble the cookies easily with a rolling pin.
Heat the butter in the microwave until melted.
Crush the cookies by hand. Then pour the melted butter over the biscuits and mix.
Lay the bottom of a cake pan (24cm) with the cookie mix.
Beat eggs and sugar until creamy with a hand mixer. Gradually add the remaining ingredients.
Spread the filling over the cookie base.
Bake the cake on convection at 170°C for 30 minutes.
Refrigerate for at least two hours before serving.