Summary

Ingredients

• 100 g biscuit (s), shortbread biscuits
• 50 g corn flakes
• 125 g butter
• 400 g cream cheese, (Philadelpia)
• 1 lemon (s) or lime (up to 2), the juice it
• 150 grams sugar
• 1 point jelly, (any taste)
• 1 can fruit, type as desired (400 ml total content)
• 175 ml water
• 0.5 liter ½ cream
• 2 point cream stabilizer
• Fruit, fresh, to decorate
• Cream, to decorate

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Instructions

1. Chop up the shortbread biscuits and cornflakes (food processor). Melt 125 g butter, mix everything and press into a springform pan (24 - 26 cm diameter) lined with baking paper and a cake ring.
2. Mix 2 packets of Philadelphia or similar cream cheese with the juice of 1-2 lemons / limes and 150 g sugar. Beat ½ liter of cream with 2 packets of cream stiffener until stiff.
3. Prepare 1 packet of jelly according to the instructions on the packet, but only with 175 ml of water and the juice from the canned fruit and allow to cool to hand warmth. Stir into the cream cheese mixture, mix in the whipped cream.
4. Cover the bottom with the canned fruit, pour the cream over it and let it set overnight in the refrigerator.
5. Carefully loosen the edge / cake ring and decorate with whipped cream and fresh fruit as desired.
6. PS. If fresh fruit is used for the filling, it must be blanched, as e.g., kiwi fruit and pineapple contain an enzyme that prevents gelling.