Quick cream cheese cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 120 g butter or margarine
• 1 pack of lemon-flavored jelly
• 200 ml water
• 200 g double cream cheese
• 125 g sugar
• 1 packet of vanilla sugar
• 2 tbsp lemon juice
• 600 ml whipped cream, chilled, in hot weather it is best to use spray cream.

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

refreshing, no baking

For the base, place the ladyfingers in a freezer bag. Seal the bag. Finely crumble the ladyfingers with a rolling pin. Set aside 30g of the crumbs for garnishing. Melt the butter or margarine, add it to the sponge crumbs and mix well. Place a springform pan (Ø 26cm) on a cake plate lined with cake lace or baking paper. Spread the crumb mixture evenly and press down firmly with a spoon to form a base. Then put the cake base in the fridge. For the filling, prepare the jelly with 200ml water but without sugar according to the package instructions. Let the jelly cool for about 15 minutes. Mix the cream cheese with the sugar, vanilla sugar and lemon juice with a whisk. Gradually stir in the lukewarm jelly. Whip the cream until stiff (in hot weather, it’s best to use whipped cream to prevent the cream from turning into butter, or use Cremefine to be on the safe side) and fold it into the cream cheese mixture in two batches. Spread the cream cheese mixture over the crumb base and spread it out in waves. Refrigerate the cake for about three hours. Sprinkle the reserved sponge cake crumbs decoratively around the edge of the cake. Loosen and remove the springform pan.