John Myers
Cream Cheese Cake
The perfect cream cheese cake recipe with a picture and simple step-by-step instructions.
- 150 g Whole grain butter biscuits
- 125 g Butter
- 600 g Cream cheese
- 300 g Natural yoghurt
- 1 Lime
- 1 packet White cake topping
- 50 g Sugar
- 2 packet Vanilla sugar
- 150 ml Water
- 750 g Frozen fruit mix
- 50 g Sugar
- 1 packet Red cake topping
- Line the bottom of the springform pan with baking paper. Place the biscuits in a large freezer bag, seal and crumble completely with a rolling pin or your hands.
- Melt the butter and mix with the breadcrumbs. Spread the crumbs evenly in the springform pan, press down and leave to set in the freezer for approx. 15 minutes.
- Mix the cream cheese, yogurt and lime juice together well. Bring the cake glaze, sugar, vanilla sugar and water to the boil and stir into the cream cheese cream. Pour the cream cheese mixture onto the firm base and smooth it out. Chill the cake again
- Let the frozen fruit thaw and mix to a smooth mass. Possibly turn Lotte through the fleet. Mix the fruit puree in a saucepan with sugar and the cake glaze and bring to the boil. Then put the mixture on the cream cheese cake and chill for 2 hours.
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