John Myers
Light Cream Cheese Cake with Fruits
The perfect light cream cheese cake with fruits recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 90 g Sugar
- 90 g Flour
- 1 tsp Baking powder
- 200 ml Cold water
- 1 bag Lemon god dish for cooking
- 200 g Cream cheese 0.1%
- 140 g Sugar
- 300 g Cremefine for whipping
- Juice of 2 lemons
- Fruits as desired
- Beat eggs and 90g sugar in a bowl until frothy, gradually stir in the flour and baking powder and bake in a springform pan lined with baking paper at 200 ° C for about 15-20 minutes. Let the cake base cool in the springform pan
- Put 2,200ml of cold water in a saucepan, sprinkle in the jelly while stirring and let it soak for 2 minutes. Then dissolve over “low” heat (do not boil !!!).
- Mix the cream cheese with sugar to a smooth mass, stir the heated, dissolved jelly in portions with a whisk under the cream cheese, then put the cream in the refrigerator until it starts to gel.
- Beat the cream until stiff, stir the gelling cream cheese cream again with a whisk, stir in the lemon juice and chill again for 2 minutes. Gradually fold in the whipped Cremefine and mix in the fruit of your choice.
- Put the cream on the cooled base in a springform pan and put it in the fridge for at least 4 hours. But preferably overnight! The cake has only 5 PP per piece, you can take fruit of your choice, enjoy it 🙂
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