Cheesecake

Name: Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 g Ladyfingers; 100 g Butter biscuits (shortbread biscuits); 70 g Butter; 1 TABLESPOON Cocoa powder; 4 Eggs (size M); 220 g Sugar; 750 g Double cream cream cheese; 1 pack of Pudding powder "Vanilla Flavor"; 1 TABLESPOON Flour; 1/2 packet (3 g) grated lemon peel; 1/2 packet (3 g) Orange fruit; 125 g Whipped cream; 150 g Fresh cream; 7-10 Tbsp Freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 g Ladyfingers
100 g Butter biscuits (shortbread biscuits)
70 g Butter
1 TABLESPOON Cocoa powder
4 Eggs (size M)
220 g Sugar
750 g Double cream cream cheese
1 pack of Pudding powder "Vanilla Flavor"
1 TABLESPOON Flour
1/2 packet (3 g) grated lemon peel
1/2 packet (3 g) Orange fruit
125 g Whipped cream
150 g Fresh cream
7-10 Tbsp Freezer bag

Directions

1
Put the lady fingers and biscuits in a freezer bag. Run the cake roll over them and crumble finely. Melt the butter and stir into the crumb mixture with the cocoa. Fill it onto the bottom of a springform pan (26 cm Ø) and press it down firmly with your hands. Chill for 30 minutes. Cream eggs and 200 g sugar. Add cream cheese, pudding powder, flour, lemon peel, orange fruit and cream and stir in.
2
Pour the cheese mixture onto the crumbly dough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour. Let the cake cool down on a cake rack for 10 minutes. Mix crème fraîche and remaining sugar, spread on the cake and bake at the same temperature for another 10 minutes. Leave the cake to cool in the tin. Results in about 16 pieces