Lemon cream cheese cake

Name: Lemon cream cheese cake
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 100 g Beurre de yaourt; 175 g Wholemeal butter biscuits; 7-10 Tbsp Oil; 8 sheets white gelatine; 400 g Cream cheese "Balance" with yoghurt (16 % fat); 500 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 125 g Sugar; 2 TABLESPOONS Lemon juice; 100 g Whipped cream; 1 giant plastic bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

100 g Beurre de yaourt
175 g Wholemeal butter biscuits
7-10 Tbsp Oil
8 sheets white gelatine
400 g Cream cheese "Balance" with yoghurt (16 % fat)
500 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
125 g Sugar
2 TABLESPOONS Lemon juice
100 g Whipped cream
1 giant plastic bag

Directions

1
Melt butter at low heat. Put the cookies in a plastic bag and close it. Crumble them finely with a rolling pin. 150 g cookie crumbs with the liquid butter
2
mix. Place a springform pan rim or cake ring (26 cm Ø) on a cake plate lightly coated with oil. Fill in the biscuit mixture as a base and press it down. Chill for about 1 hour
3
Soak gelatine in cold water. Mix cream cheese, soured milk and sugar with a hand mixer until the mixture is smooth. Only then stir in lemon juice. Squeeze the gelatine, dissolve at low heat. First stir in 3-4 tablespoons of cream, then stir into the rest of the cream. Chill for about 15 minutes until it starts to gel
4
Whip the cream until stiff. Fold into the cream cheese cream. Spread on the cake base. Chill for at least 5 hours. Remove the rim of the mould. Press the remaining biscuit crumbs onto the edge of the cake