John Myers
Contents
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Ingredients
- 150 g Whole grain biscuits
- 75 g Butter
- 500 g Cream cheese
- 1,5 tbsp Flour
- 150 g Sugar
- 1 packet Vanilla sugar
- 2 Eggs
- 125 ml Sour cream
- 150 g Frozen raspberries
Instructions
- Let the raspberries thaw. Preheat the oven to 180 degrees. Crumble biscuits into small pieces, best knocking them into a plastic bag.
- Melt the butter in a saucepan, remove from the stove and mix in the biscuits well.
- Press the mixture into a greased round baking pan (18 cm), preferably with your hands. Bake in the oven for 5 minutes, remove and allow to cool.
- Mix the cream cheese with flour, sugar, vanilla sugar, eggs and sour cream with the hand mixer until creamy and carefully stir in the raspberries.
- Place the baking tin on a baking sheet and pour the cheese cream on the biscuit base. Bake for about 40-50 minutes. Switch off the oven and let the cake cool for 15 minutes with the oven door open.
- Take it out of the oven and let it cool down in the fridge overnight. I put three layers of kitchen paper on top of the cake so that the juice can soak up overnight.
- Carefully remove the cake from the mold, it is best to walk along the edge with a knife beforehand, then it will be better.
- Enjoy your meal.
Nutrition
Serving: 100gCalories: 378kcalCarbohydrates: 26.9gProtein: 7.9gFat: 26.7g
