German Cream Cheese Cake Recipe

You've just found the best German cream cheese cake recipe. Using philadelphia, it's a no bake cake recipe just about anyone can whip up. I prepare this cake in a round cake tin with a loose bottom.

It is so versatile, you can leave it plain or decorate with whipped cream for special occasions.

As you know, Philadelphia cream cheese now comes in a low-fat version, so great for those of us watching those calories. But I do prefer the full-fat version. And anyway, we don't intend eating this cake every day do we?

I was lucky enough to get this recipe from my neighbour. She makes this cake every year for her husband's birthday. It is his favourite cake and it might just become one of your favourite cake recipes too!

To make the cake, you will need:

200g finger biscuits (crushed)
100g soft butter
200g philadelphia cheese
200g quark
1 packet of vanilla sugar
5 dessert spoons sugar
3 x (200g) small pots of whipping cream
juice of 1 lemon
Dr Oetker Götterspeise (lemon flavour), known as Jello in the USA and Jelly in the UK

Prepare the jelly according to instructions on the pack and leave to cool.

Mix together the butter and the crushed finger biscuits and press the mix onto the base of a spring form cake tin.

Whip the cream. Mix together the remaining ingredients and then carefully fold into the cream. Lastly mix in the cold jelly and pour the mixture into the cake tin. Leave to cool for 3-4 hours minimum before serving.

Decorate with piped, cream raspberries or leave it plain.

Just to let you know, I have also frozen the cake successfully. Wrap each portion in cling film and then in aluminium foil. I kept it for up to 2 months in the freezer. Great cake to have as a standby as it doesn't take too long to defrost.

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