PHILDELPHIA CREAM CHEESE RECIPE VIDEO

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Beetroot Relish and Dukkah


Beetroot Relish and Dukkah

INGREDIENTS

  • 100g PHILADELPHIA Original Block Cream Cheese
  • 1 cup beetroot relish
  • 1/4 cup chopped mint
  • 1/4 cup dukkah
  • Pita crisps or crackers for serving
  • Antipasto, for serving, if desired

METHOD

ARRANGE the PHILLY onto a serving platter then drizzle over the beetroot relish. Top with the chopped mint then sprinkle over the dukkah. Serve with pita crisps, crackers and antipasto. Serve Immediately. Enjoy it!


PHILADELPHIA Vanilla Mousse Cheesecake

PHILADELPHIA Vanilla Mousse Cheesecake


Ingredients

  • 40 NILLA Wafers, crushed 
  • 3 tablespoons butter or margarine, melted 
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided 
  • 1 cup sugar, divided 
  • 4 teaspoons vanilla, divided 
  • 3 eggs 
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
Directions

Heat oven to 325 degrees F.
Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.