Savoury cream cheese cake

Name: Savoury cream cheese cake
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 250 g Pumpernickel; 100 g Butter; 1 collar Spring onions; 2 (approx. 150 g) Gherkins; 150 g Salami; 800 g Double cream cream cheese; 200 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Olives, salami, cherry tomatoes, parsley,; 7-10 Tbsp Rocket and leaf salad; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

250 g Pumpernickel
100 g Butter
1 collar Spring onions
2 (approx. 150 g) Gherkins
150 g Salami
800 g Double cream cream cheese
200 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp salt, white pepper
7-10 Tbsp Olives, salami, cherry tomatoes, parsley,
7-10 Tbsp Rocket and leaf salad
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Crumble the bread finely and roast 2/3 of it without fat while turning. Add butter and melt. Remove from heat and stir in the remaining crumbs. Press the mixture into the mould as a base. Chill for about 30 minutes.
2
Onions clean, wash and cut into rings. Halve cucumbers lengthwise and cut into slices. Dice salami. Stir cheese until smooth. Fold in the prepared ingredients. Whip cream until stiff and let the cream firmer trickle in. Add to the cream cheese, season to taste
3
Spread the cream on the floor. Leave to cool for at least 4 hours. Garnish the cake to serve as desired