Rauke cream cheese cake

Name: Rauke cream cheese cake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 100 salty crackers; 75 g Butter; 5 sheets Gelatine; 600 g Double cream cream cheese; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 1 collar Rocket; 6 discs (10 g each) Parma ham; 1 Freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

100 salty crackers
75 g Butter
5 sheets Gelatine
600 g Double cream cream cheese
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
1 collar Rocket
6 discs (10 g each) Parma ham
1 Freezer bag

Directions

1
Pour the crackers into a freezer bag and grind them with a cake roll. Melt butter and mix with the cracker crumbs. Put the crumb mixture into a springform pan (22 cm Ø) and press it down to the bottom. Soak the gelatine. Stir cream cheese and vegetable stock until smooth. Season with salt, pepper and lemon juice. Squeeze the gelatine and dissolve.
2
Stir droplets into the cream cheese mixture. Wash the rocket, dab dry and chop 2/3 roughly. Fold into the cream cheese mixture. Place the cream cheese mixture on the cracker base and smooth it down. Chill for 2 hours. Remove the cake from the edge of the springform pan with a knife. Cover with remaining rocket and Parma ham
3
waiting time approx. 2 hours