John Myers
Ingredients for 1 servings:
- 200 g ladyfingers
- 120 g butter, melted
- 1 packet of vanilla sugar
- 400 g cream cheese (Philadelphia)
- 200 g cream or 1 pot of yogurt
- 1 pack of jelly (e.g. lemon)
- 100 ml water, cold
- 75 g sugar (or 90 g if needed)
- 1 tbsp lemon juice if needed
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with tested recipe information and precise instructions
For the base, crumble the sponge fingers (e.g., in a freezer bag with a rolling pin). Then mix with the vanilla sugar and melted butter. Spread the sponge mixture on the bottom of a prepared 26cm springform pan and press down lightly. Mix the jelly, sugar, and cold water in a saucepan and heat gently until dissolved – do not boil! Then let cool. Whip the cream until stiff and gently mix with the cream cheese (or yogurt). Add the jelly and season with lemon juice, if desired. Spread the cream cheese mixture on the sponge base. Refrigerate for at least 3 hours before serving.
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