Toffee-Cheese-Pie

Name: Toffee-Cheese-Pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 250 g Flour; 75 g + 100 g sugar, 1 pinch of salt; 125 g cold + 75 g butter; 3 fresh eggs (Gr. M); 8 sheets white gelatine; 2-3 untreated lemons; 1 package Vanillin sugar; 250 g Cream curd; 200 g Double cream cream cheese; 125 g demerara sugar; 250 g Whipped cream; 5 tablespoons (50 ml) condensed milk; 375 g dried husks-; 7-10 Tbsp Fruits; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

250 g Flour
75 g + 100 g sugar, 1 pinch of salt
125 g cold + 75 g butter
3 fresh eggs (Gr. M)
8 sheets white gelatine
2-3 untreated lemons
1 package Vanillin sugar
250 g Cream curd
200 g Double cream cream cheese
125 g demerara sugar
250 g Whipped cream
5 tablespoons (50 ml) condensed milk
375 g dried husks-
7-10 Tbsp Fruits
baking paper

Directions

1
Knead flour, 75 g sugar, salt, 125 g butter in pieces and 1 egg. Chill the short pastry for about 30 minutes
2
Grease a tart or pie dish (26-28 cm Ø). Roll out the dough on a little flour round (30-32 cm Ø). Line the mould with it. Prick the base of the dough several times with a fork. Place a large piece of baking paper on the dough. Fill with pulses. Bake in the preheated oven (electric: 200 °C / convection: 175 °C / gas: level 3) on the lowest rack for 15-20 minutes. Lift out the paper together with the pulses. Bake the cake at the same temperature for another 10 minutes. Allow to cool down
3
Soak the gelatine in cold water. Wash lemons hot and dab dry. Grate the zest of 2 lemons. Squeeze the lemons and measure 100 ml juice. Beat 2 eggs, 100 g sugar and vanillin sugar until frothy. First stir in curd and cream cheese, then lemon juice and zest
4
Squeeze out the gelatine and dissolve over a mild heat. Add cheese cream in portions while stirring. Spread on the base. Chill for approx. 2 hours
5
Melt brown sugar in a pan (no waffle base!). Add cream and condensed milk while stirring constantly, bring to the boil. Stir in 75 g butter. Let it boil down at low heat for 10 - 15 minutes, stirring more often. Let cool down for 7-10 minutes. Spread on the cake. Chill for about 2 hours.