Philadelphiatorte (Marco)
25 mins
25 mins
Ingredients
- 200 g Cream cheese
- 200 g Ladyfingers
- 100 g Butter, soft
- 100 g Sugar
- 7-10 Tbsp ½ litres of whipped cream
- 1 pck. cream stiffener
- Two pck. Vanilla sugar
- 1 pck. Jell-O, Lemon
- 2 Lemon(s)
Directions
- 1
Prepare jelly according to instructions (use a small amount of water). Use 2 tablespoons of the sugar quantity for this. Cold dishes (see above).
- 2
Grind the ladyfingers. Remove 1/2 cup for sprinkling the cake. Mix in 100 g of softened butter. Turn over the bottom of a springform pan, grease well, (additional amount of butter!). Spread the crumbs mixed with butter evenly on the bottom of the springform pan and press them down firmly.
- 3
Mix the cheese with the rest of the sugar, the juice of the lemons and the vanilla sugar, add the cooled jelly (should not be completely firm yet, see above). Whip cream with cream stiffener until very stiff and fold in carefully.
- 4
Fill the mixture into the springform pan and smooth it down.
- 5
Sprinkle the retained crumbs evenly on top and chill in the fridge overnight without any problems.
More Delicious Recipes
