Cheesecake I

Ingredients for Cheesecake I

Instructions for Cheesecake I

To prepare the Cheesecake I recipe, please follow these instructions:

bottom:
Melt the butter. Add macros and hazelnuts. Mix it well together. Place a spring shape (about 22 cm in diameter) without bottom on a serving dish. Bring the macaroons into it and squeeze it well together.

Fromagen: Pour the pineapple rings into a sieve. Save approx. 0.5 dl pineapple juice. Stir Cream Cheese Soft with Yams. Add the icing sugar and lemon peel. Pour softly in cold water for approx. 5 min. Cut the pineapple rings into small pieces and place them in the cheese mix. Pull the house block out of the water with the water attached to it. Melt it in a bowl in a water bath. Cool the house blossom with the pineapple juice and bring it to the cheese mixture with stirring. Place the ovencover covered in the refrigerator until it is light-stitched and you can draw stripes on the surface. Distribute the dough over the bottom and style the cake covered for at least 2 hours.

Lemon strips: Bring water and sugar to a boil in a pan. Add the lemon strips and let them cook at low heat and under low for 20 minutes. Let them drip into a sieve.

Decorate the cake with lemon strips.