Lemon butterfly cream cheesecake

Name: Lemon butterfly cream cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter or margarine; 275 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 2 Eggs (size M); 25 g Flour; 100 g Cornstarch; 1 coated Tsp Baking Powder; 1 TABLESPOON Rum (or milk); 40 g Icing sugar; 8 TABLESPOONS Lemon juice; 1 package Lemon-flavoured Jell-O; 100 g Double cream cream cheese; 2 packages Vanillin sugar; 650 g Whipped cream; 2 discs of 1 untreated lemon; 2 Slices of lime; 2 untreated lemons; 1-2 TEASPOONS yellow sugar cubes; 2 crispy wafer rolls with cream filling "lemon flavour; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter or margarine
275 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
2 Eggs (size M)
25 g Flour
100 g Cornstarch
1 coated Tsp Baking Powder
1 TABLESPOON Rum (or milk)
40 g Icing sugar
8 TABLESPOONS Lemon juice
1 package Lemon-flavoured Jell-O
100 g Double cream cream cheese
2 packages Vanillin sugar
650 g Whipped cream
2 discs of 1 untreated lemon
2 Slices of lime
2 untreated lemons
1-2 TEASPOONS yellow sugar cubes
2 crispy wafer rolls with cream filling "lemon flavour
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 125 g sugar, lemon peel and salt. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in together with the rum. Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Mix icing sugar and 4 tablespoons lemon juice. Leave the cake to cool in the tin for about 10 minutes.
2
Then prick the base several times with a wooden stick and sprinkle with the lemon icing sugar juice. Remove the cake base from the tin and let it cool down on a cake rack. Place a high cake ring around the base. Mix the jelly in a small pot with 1/4 litre cold water. Let it swell for 5-10 minutes. Add 100 g sugar, heat while stirring until everything is dissolved (DO NOT BOIL). Let the jelly cool down. Stir cream cheese, 50 g sugar, 1 sachet vanilla sugar and 4 tablespoons lemon juice until creamy. Whip 500 g cream until stiff, chill. When the jelly starts to gel, stir in cream cheese. Then fold in 2 portions of cream. Spread the cream on the sand dough base until smooth. It is best to chill the cake overnight. Whip 150 g of cream until stiff, sprinkle in 1 sachet of vanilla sugar.
3
Stir cream cheese, 50 g sugar, 1 sachet vanilla sugar and 4 tablespoons lemon juice until creamy. Whip 500 g cream until stiff, chill. When the jelly starts to gel, stir in cream cheese. Then fold in 2 portions of cream. Spread the cream on the sand dough base until smooth. It is best to chill the cake overnight. Whip 150 g of cream until stiff, sprinkle in 1 sachet of vanilla sugar. Put into a piping bag with a star-shaped spout. Loosen the cake ring. Cut the cake in half and place the two round sides together as wings. Spray a thick strip of cream as a body on the middle part and decorate the wings with cream. Quarter lemon and lime slices and put them into the cream. Peel off the zest of two lemons with a julienne chaff in thin spirals and place them on the wings. Just before serving, sprinkle butterflies with yellow sugar crumbs and put two wafer rolls as feelers in the cream
4
Put into a piping bag with a star-shaped spout. Loosen the cake ring. Cut the cake in half and place the two round sides together as wings. Spray a thick strip of cream as a body on the middle part and decorate the wings with cream. Quarter lemon and lime slices and put them into the cream. Peel off the zest of two lemons with a julienne chaff in thin spirals and place them on the wings. Just before serving, sprinkle butterflies with yellow sugar crumbs and put two wafer rolls as feelers in the cream