Cream cheese cake

Ingredients for 1 servings:

• 250 g flour
• 150 g butter
• 1 m.-sized egg(s)
• 65 g sugar
• 1 pinch of salt
• 8 sheets of gelatin
• Water for soaking
• 750 g strawberries or other fruits (e.g. peaches, tangerines …)
• 400 g cream cheese
• 175 g powdered sugar
• 4 tbsp lemon juice
• 400 g whipped cream
• 1 pack of cake glaze
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

fruity

Preheat the oven to 200°C. Make a dough from flour, butter, egg, sugar, and salt. Roll out on a floured surface. Place the dough in a greased 26 cm springform pan and prick several times with a fork. Bake in the oven for about 18 minutes. Remove from the pan and let cool on a wire rack. For the filling, soak the gelatin in water. Beat the cream cheese with the powdered sugar and lemon juice until smooth. Squeeze out the gelatin, dissolve it in 4 tablespoons of water over low heat, and add to the cheese mixture, stirring constantly. Whip the cream until stiff and fold in. Place a cake ring around the shortcrust pastry base and spread half of the fruit on it. Pour the cheese mixture over the fruit and let it set in the refrigerator. Slice the remaining fruit and place it on top of the cheese mixture. Prepare the glaze according to the package instructions and pour over the fruit.