Cream cheese cracker cake

Ingredients for 1 servings:

• 175 g butter
• 100 g crackers, round
• 4 sheets of white gelatin
• Mixed chopped herbs (flat parsley, basil, thyme, dill)
• 400 g double cream cheese
• 125 g sour cream, or solid sour cream
• Salt and pepper, white
• 100 g cherry tomatoes
• 100 g seedless grapes
• Crackers, for decoration
• herbs, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal for the party, but also as a small snack with wine and beer, for 8 pieces

Melt the butter over low heat. Finely crumble the crackers and mix carefully with the melted butter. Spread the mixture evenly in a 20 cm springform pan and press down firmly. Chill for about 1 hour. Soak the gelatine in cold water. Finely chop the herbs. Mix the cream cheese with the sour cream and about 3/4 of the herbs and season with salt and pepper. Squeeze out the gelatine, dissolve it over low heat and carefully stir it into the cream. Spread everything on the cracker base and chill for another 30 minutes. Then remove the cake from the springform pan. Toss the tomatoes and grapes in the remaining herbs and place on the cake. Decorate with fresh herbs and crackers.