John Myers
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Stracciatell Cheese Cake with Grapes
The perfect stracciatell cheese cake with grapes recipe with a picture and simple step-by-step instructions.
ground
- 250 g Chocolate chip cookies
- 100 g Nut and nougat cream sweet
- 50 g Butter
1. Topping
- 8 leaf Gelatin white
- 500 g Cream cheese
- 250 g Cream yogurt
- 120 g Sugar
- 200 ml Cream
- 50 g Dark sprinkles
2. Topping
- 250 g Green seedless grapes
- 100 ml White wine
- 1 packet White cake topping
- 30 g Sugar
- Finely crumble the chocolate biscuits. Melt the nut nougat cream and butter, place in a freezer bag with the crumbled biscuits and knead well. Spread the mixture in a 26 cm springform pan lined with baking paper, press down well and refrigerate for a short time.
- Soak the gelatine according to the instructions on the packet. Beat the cream cheese, yogurt and sugar until smooth. Soften the gelatine, stir it carefully into the cream cheese and chill. Whip the cream until stiff and as soon as the cream begins to gel, fold in the cream and chocolate sprinkles. Spread the cream on the biscuit base and chill for about 1.5 hours.
- Wash grapes and cut in half. Bring the wine and sugar to the boil, add the grapes and steam for approx. 2-3 minutes. Mix the icing with some cold water, add to the grapes and briefly bring to the boil. Spread the grape mixture on the cake and chill for another 30 minutes.
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