John Myers
Ingredients for 1 servings:
- 200 g butter biscuits
- 60 g chocolate chips
- 2 tbsp sugar
- 130 g butter
- 500 g double cream cheese
- 400 g cream
- 5 tbsp cream stiffener
- 1 lemon(s)
- 1 lime(s), zest
- 1 bottle of lemon flavor
- 130 g sugar
- 500 g strawberries
- 100 g butter biscuits
- 40 g chocolate chips
- 60 g butter
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours 10 minutes; Total time approx. 4 hours 55 minutes
Easy to make & tastes refreshingly light
For the base: Crush the biscuits in a mixer, add the melted butter, and fold in with the sugar and chocolate chips. Pour the mixture into a 26cm springform pan and press firmly into the base. Then refrigerate the base for 10 minutes. For the filling: Whip the cream with 4 tablespoons of cream stiffener until stiff peaks form. In another bowl, briefly beat the cream cheese with 1 tablespoon of cream stiffener until creamy. Add the lemon zest, the juice of half a lemon, the lime zest, 3/4 to 1 bottle of lemon flavoring (depending on the intensity of the flavor), and the sugar; mix well with the cream cheese. Finally, fold in the cream. Pour the cream cheese mixture onto the base and smooth it down. Refrigerate until ready to serve. For the decoration: Roughly crumble the biscuits, add the melted butter and chocolate chips, and mix. Arrange the strawberries on the cake, spread the butter biscuit mixture on top, and refrigerate the cake for about 4 hours. The cake tastes wonderfully refreshing and is easy to prepare, as it still tastes freshly made even after 2 days.
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