Cream cheese-berry cake with biscuit crumb base

Name: Cream cheese-berry cake with biscuit crumb base
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 7-10 Tbsp Oil; 100 g Butter; 100 g Oat biscuits; 100 g Butter biscuits; 80 g crunchy oats; 1 large freezer bag; 7-10 Tbsp for cream + decoration; 250 g Raspberries; 300 g red currants; 400 g Double cream cheese; 80 g Sugar; 1 package Bourbon vanilla sugar; 2 TABLESPOONS Lemon juice; 250 g Whipped cream; 2 packages Cream stabiliser

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

7-10 Tbsp Oil
100 g Butter
100 g Oat biscuits
100 g Butter biscuits
80 g crunchy oats
1 large freezer bag
7-10 Tbsp for cream + decoration
250 g Raspberries
300 g red currants
400 g Double cream cheese
80 g Sugar
1 package Bourbon vanilla sugar
2 TABLESPOONS Lemon juice
250 g Whipped cream
2 packages Cream stabiliser

Directions

1
For the cake base, brush a cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. Melt butter. Put all cookies into a freezer bag, close the bag.
2
Finely crumble the biscuits with a rolling pin. Mix well with melted butter and oat flakes. Pour into the rim of the mould and press down as a cake base. Put them in a cold place.
3
For the creamy berries, up to 1 handful for decorating, sort and wash. Strip the currants from the panicles. Mix cream cheese, sugar, vanilla sugar and lemon juice briefly.
4
Whip the cream until stiff, allowing the cream firmer to trickle in. Fold cream first, then the prepared berries into the cream cheese mixture. Spread on the base. Chill for about 2 hours.
5
The remaining berries are sorted and washed. Decorate the cake with them.