John Myers
Small Cheese Cake …
The perfect small cheese cake … recipe with a picture and simple step-by-step instructions.
- 500 g Red currants fresh
- 3 tablespoon Sugar
- 150 g Ladyfingers
- 70 g Butter
- 5 leaf Gelatin white
- 1 Fresh lime
- 250 g Quark
- 175 g Philadelphia
- 2 tablespoon Sugar
- 1 packet Vanilla sugar
- 30 g Whipped cream
- 1 packet White cake topping
- 2 Tablespoon (level) Sugar
- 250 Milliliters Liquid (juice / water)
- Wash and drain the currants. Pluck the berries. Put in a bowl, sprinkle with the sugar and let it steep.
- Put spoon biscuits in a freezer bag and “run over” them with the rolling pin, so crumble them finely 😉 Melt butter in a saucepan. Mix well with the cookie crumbs. Spread on the bottom of a small springform pan (approx. 20 cm diameter) covered with baking paper and press down a little. Chill for about 30 minutes.
- Soak gelatine in cold water. Squeeze the lime. Mix the quark with Philadelphia, sugar, vanilla sugar and lime juice until smooth. Stir in the cream.
- Squeeze out the gelatine well, dissolve it and mix it with three tablespoons of the quark mixture. Add to the rest of the quark mixture and stir in well. Mix in 3 tablespoons of the currants.
- Pour the mixture on the floor and smooth it out. Chill for about 1 hour.
- Drain the currants. Collect the juice. Spread the berries on the quark layer.
- Mix the cake topping with sugar. Mix with 250 ml of liquid (fill up the collected juice with water). Bring to the boil briefly, stirring constantly. Spread spoon-wise over the currants. Chill the cake for approx. 3 hours (or overnight).
- Carefully remove the cake from the mold. Peel off the baking paper. If you like, you can decorate them with cream tuffs. Was exactly the right thing … with the weather … 😉
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