California cheesecake

Ingredients

Directions

1. 1

   Melt the butter. Put butter cookies in a freezer bag and crumble them coarsely with a cake roll. Mix the biscuits, cinnamon, 1 packet of vanilla sugar and butter well. Put them into a coated springform pan (24 cm Ø) and press them down as a base. Chill for about 20 minutes. In the meantime beat the eggs and 200 g sugar with the whisk of the hand mixer for about 5 minutes until creamy.

2. 2

   Stir in cream cheese by the spoonful. Finally mix in the lemon juice. Pour the mixture onto the base and smooth it down. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 1 1/4 hours. Mix crème fraîche and 1 packet of vanilla sugar. After about 1 hour baking time, place on the cake and bake for 15 minutes. Remove and let cool on a cake rack. Bring 100 g sugar and 5 tablespoons of water to the boil and let it boil down for about 5 minutes. Wash, dry and slice the lemon and lime. Add to the syrup and simmer for about 10 minutes. Remove from the heat and let it cool down. Remove the cake from the tin.

3. 3

   Bring 100 g sugar and 5 tablespoons of water to the boil and let it boil down for about 5 minutes. Wash, dry and slice the lemon and lime. Add to the syrup and simmer for about 10 minutes. Remove from the heat and let it cool down. Remove the cake from the tin. Place on a plate. Drain the lemon and lime slices and cover the cake with them. Decorate with melissa and dust with icing sugar

4. 4

   Picture 2: without lemon balm and icing sugar