John Myers
Ingredients for 1 servings:
- 75 g butter
- 100 g wholemeal butter biscuits
- 400 g cream cheese
- 100 g crème fraîche
- 60 g sugar
- 1 tbsp cornstarch
- 1 bag of vanilla sugar
- 2 eggs, size M
- 100 g currants, frozen or fresh
- 80 g raspberries, frozen or fresh
- 100 g gelling sugar 2:1
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 5 minutes
Simply heavenly
Melt the butter and mix with the crumbled biscuits. Line the bottom of an 18 cm springform pan with baking paper and spread the biscuit mixture evenly on top. Chill. Preheat the oven to 180 degrees (top/bottom heat). For the filling, mix the cream cheese, crème fraîche, sugar, cornstarch, and vanilla sugar well. Finally, beat in the eggs one at a time. Pour the mixture into the springform pan. Bake on the rack at the bottom of the oven for approx. 30-35 minutes. Then let the cake cool in the pan. For the topping, cook the fruit with the gelling sugar for 5 minutes. Pour over the cake while still hot. Ideally, refrigerate overnight.
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