Cheese-cake with crème fraîche icing

Name: Cheese-cake with crème fraîche icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp fat for the mould, 75 g butter; 250 g Ladyfingers; 1 TABLESPOON Cocoa, 4 eggs (Gr. M); 200 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 750 g Double cream cream cheese; 125 g Whipped cream; 40 g Cornstarch; 2 TEASPOONS grated orange peel (ready to buy); 150 g Fresh cream; 1 large freezer bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp fat for the mould, 75 g butter
250 g Ladyfingers
1 TABLESPOON Cocoa, 4 eggs (Gr. M)
200 g + 1 tablespoon of sugar
2 packages Vanillin sugar
750 g Double cream cream cheese
125 g Whipped cream
40 g Cornstarch
2 TEASPOONS grated orange peel (ready to buy)
150 g Fresh cream
1 large freezer bag

Directions

1
Grease a springform pan (26 cm Ø). Melt the butter and cool down a little. Pour the lady fingers into a freezer bag and close the bag. Crumble the biscuits finely with a dough roll. Mix the biscuits with butter and cocoa. Spread on the bottom of the mould and press on. Cool for about 30 minutes.
2
Beat the eggs, 200 g sugar and vanillin sugar until fluffy. Stir in cream cheese, cream, starch and orange peel. Spread the cheese mixture on the sponge cake base. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C /gas: level 2) for about 1 hour
3
Remove the cake from the oven and let it cool in the mould on a cake rack for about 10 minutes. Mix crème fraîche and 1 tablespoon of sugar. Spread on the cake and bake at the same temperature for another 10 minutes. Let it cool down