Cream Cheese Cake with Breadcrumbs and Blueberries
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g ladyfiners
- 80 g brittle crumbs (hazelnut)
- 150 g butter
For the filling:
- 500 g cream cheese
- 200 g yourt
- 2 pinches lemon (zest)
- 1 point cake topping
- 60 g suar
- 120 ml water
For covering:
- 350 g blueberries, (blueberries)
- 1 point cake topping
- 2 tablespoon sugar
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Roughly chop the sponge fingers and use a rolling pin in a bag to finely grind them.
- Melt the butter in a saucepan, add the biscuit and brittle and mix together.
- Line the bottom of the springform pan with baking paper, spread the mixture on top and press it down.
- Put 120 ml of cold water, 60 g of sugar and cake glaze in a saucepan and bring to the boil, stirring constantly.
- Put the cream cheese, yoghurt and lemon zest in a bowl and mix together, a hand mixer can also be used for this. Then add the cake glaze and stir well again. Pour the cream onto the crumbly base and smooth it out.
- Clean, wash and dry the berries.
- Put 250 ml of cold water, sugar and cake glaze in a saucepan and bring to the boil while stirring constantly. Add the berries, let cool a little and place on the cake. Chill the cake for a good three hours.
- Good Appetite!
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