Corn CakesCream Cheese Cake Cream Puffs

Cream Cheese Cake

400 g / 14 oz
2 pkt / 4 tsp
2 pack
4 tbsp
0.5 l / 2 cup
600g / 21 oz
1 pack
2 tbsp
0.25 l / 1 cup
shortcake base large
cream cheese
Vanilla sugar
flavored gelantine
whipping cream
flavored gelantine

Serves 16 - 313 cal per serving
Prep-time: 45 min. - Total-time: 120 min.
First you'll need to prepare a short crust base - large- (See our recipe for shortcrust base - large -). After the base is cooled completely put a cake ring around. Combine the cream cheese, lemon juice and vanilla sugar. Stir until smooth. Prepare the flavored gelantine (raspberry or cherry flavor) 2 packages with 1/2 l (2 cups) boiling water and 4 tbsp sugar (if you use a gelantine which is already sweetened you don't need the 4 tbsp sugar). Let cool the gelantine until it starts to thicken. Add to the cream cheese mixture and combine. Whip the cream and fold in the cream cheese mix. Pour the mix on the cake base. Put the cake in the refrigerator until set. (About 1-2 hours). Prepare the 3rd package flavored gelatin with 1/4 l (1cup) boiling water. (If the gelatin is unsweetened use 2 tbsp sugar). Let it cool. Still fluid, pour it over the cream cheese cake using the back of a spoon. Put in the refrigerator until gelatin is set. Decorate for your occasion.

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