John Myers
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Woodruff Cream Cheese Cake without Baking
The perfect woodruff cream cheese cake without baking recipe with a picture and simple step-by-step instructions.
For the biscuit base
- 400 g Ladyfingers
- 200 gr Butter
For the cream
- 2 bag Woodruff jelly instant powder
- 8 tbsp Sugar
- 400 g Cream cheese
- 2 packet Vanilla sugar
- 3 cups Cream
- 3 packet Cream stiffener
- Line the bottom of a springform pan with baking paper. Crumble the sponge fingers, melt the butter and mix the two together. Press 3/4 of the mass into the mold (bottom). Chill the base for about 30 minutes.
- Dissolve the divine dish with 2 cups of water (cold) and refrigerate for 10 minutes.
- 4 Add tablespoons of sugar and let everything get hot until the sugar has dissolved, then allow to cool.
- Mix the cream cheese with 2 packets of vanilla sugar and 4 tablespoons of sugar until creamy. Stir in the cold jelly.
- Whip the cream with the cream stiffener until stiff and fold into the cream cheese mixture, place everything on the chilled biscuit base and sprinkle with the remaining crumbs, then put the cake in the refrigerator for at least 3 hours.
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