John Myers
Ingredients for 1 servings:
- 200 g biscuits
- 125 g margarine
- 750 g double cream cheese
- 2 cups sour cream
- 2 cups of cream
- 200 g sugar
- 3 packets of vanilla sugar
- 200 g hazelnuts, ground
- 6 tbsp instant coffee powder (cappuccino)
- 18 sheets of gelatin
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cream cheese cake with hazelnuts and cappuccino, no baking, for 12 pieces
Roll the cookies into crumbs with a rolling pin. Heat the margarine in a pan and brown the cookie crumbs. Pour the mixture into an ungreased springform pan. Chill to allow the base to set. Mix the remaining ingredients, except the gelatin, in a bowl. Dissolve the gelatin according to the instructions. Slowly stir the mixture into the gelatin, pour everything into the springform pan, and refrigerate for about 3 hours. Garnish with decorative garnishes, if desired. This is an old family recipe. In the summer, I also make it with seasonal fruit, but omit the hazelnuts.
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