Cream Cheese Cake II

Name: Cream Cheese Cake II
Yield: 8
Ingredients: 1 tbsp Fresh lemon juice; 1 tsp Grated lemon zest (may be omitted); 1 glass Pickled cherries (approx. 340 g); 150 g Digestive; 2 Eggs between str; 2 dl Sour cream 18% 38% electricity.; 2 tsp Vanilla sugar; 2.5 dl Cherry juice; 200 g Cream cheese 70 + (37%); 4 Leaf gelatin; 50 g Icing sugar; 75 g Butter or marg

Cakes

Cook time: 0 min.
Servings: 8

Ingredients for Cream Cheese Cake II

1	tbsp	Fresh lemon juice
1	tsp	Grated lemon zest (may be omitted)
1	glass	Pickled cherries (approx. 340 g)
150	g	Digestive
2		Eggs between str
2	dl	Sour cream 18% 38% electricity.
2	tsp	Vanilla sugar
2.5	dl	Cherry juice
200	g	Cream cheese 70 + (37%)
4		Leaf gelatin
50	g	Icing sugar
75	g	Butter or marg

Instructions for Cream Cheese Cake II

To prepare the Cream Cheese Cake II recipe, please follow these instructions:

Bottom: melt butter. Crumble the crackers in it and mix it well with a monotonous lot. Advantage of the mixture in a 25 cm springform and let it cool.

Fromage: Put husblasen to soak in cold water for approx. 5 min. stir in flødeosten together with the egg yolks then add the sour cream, vanilla, lemon zest and juice. Pull the husblasen out of the water and melt it in a small dish in a water bath (the coffee maker can also be used). Cool slightly and pour it into the curds. Beat the whites until stiff. Mix in powdered sugar and turn it gently in the curd. pour fromagen in kiksenei over the shape and style of the pie cold for the next day.

Gel: Pour kirsebærene to draining in a sieve (save juice). Dilute the juice for that is 2 1/2 dl. Mix the macerate, melted isinglass in the juice. Garnish the cake with cherries. Pour the geleen over when it begins to congeal

Cream Cheese Cake II

Ingredients for Cream Cheese Cake II

Instructions for Cream Cheese Cake II

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