Lemon Cream Cheese Pie
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 g ladyfiners
- 150 g butter, room temperature
- 10 sheets gelatin, light-colored
- 500 ml sweet cream
- 250 g cream cheese
- 1 packet aroma (Citroback)
- 80 g suar
- 2 lemon (s), (the juice it)
- 1 pack cake topping
- Seasonal fruit
Print Recipe
Pin Recipe Instructions
- Crumble the sponge fingers in a freezer bag with the rolling pin, mix with the butter, line the bottom of a springform pan with baking paper.
- Spread the sponge fingers and butter mixture evenly in the pan and press flat. Melt the gelatine over low heat according to the instructions on the packet, whip the cream until stiff, mix the lemon juice, Citroback, sugar and cream cheese thoroughly, stir the melted gelatine into the cream cheese mixture, fold in the whipped cream, pour the mixture into the springform pan and smooth it out, chill, after approx Decorate the cake with fruit slices for hours at will and season, and pour the cake topping over it.
- Tip: It looks even prettier if, depending on the type of fruit, you also lightly color the icing with a little food coloring (peach, mango, kiwi: yellow, strawberries: red). Put the cake in the cold again for about 2 hours
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