Cream cheesecake

Ingredients for 1 servings:

• 300 g biscuit(s) (digestive biscuits)
• 125 g butter, melted, maybe a little more
• 200 g cream cheese
• 100 g whipped cream
• 50 g sugar or honey
• 1 large orange(s), untreated, zest
• 1 large can/s mandarin orange(s), drained
• 1 pack of cake glaze, prepared with tangerine juice
• 1 pack of cream stiffener, as desired

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

no baking, very refreshing in summer

Place the biscuits in a bag, crush finely with a rolling pin, and mix in the melted butter. Press into a springform pan with a removable rim (give the base a rim about 1 cm high) and refrigerate to set. Mix the cream cheese well with the stiffly whipped cream and sugar. If desired, you can add cream stabilizer to the whipped cream, but this is usually not necessary. Spread the mixture on the base, about 1-2 cm high, and top with the well-drained mandarins. Finally, pour the glaze over the cake and refrigerate again. Carefully remove the rim of the springform pan. If you flatten the biscuit base and don’t want a rim, you should add cream stabilizer or gelatin to the cream cheese mixture to help the filling retain its shape. This is a great butterfly cake for a child’s birthday party. To do this, cut the mandarin oranges in half crosswise before adding the topping and turn them over so that the pieces lie together :)(. Cut off a little bit on both sides of the rounded edges and place the cut surfaces together. Place a row of grape halves along the cut surface for the body and finish the rest of the cake as above. Add two refreshment sticks as feelers and the butterfly is ready. Sounds complicated, but it’s really quick and easy to make and a hit at any party.