Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g biscuit (s) (whole rain)
- 140 g flour
- 100 g powdered suar
- 200 g butter
- 600 g double cream cheese
- 160 g suar
- 220 g sour cream
- 2 tablespoon lemon juice
- 2 packs vanilla sugar
- 3 egg (s)
Print Recipe
Pin Recipe Instructions
- Finely chop the whole grain biscuits with the food processor or with a rolling pin. Mix with 140 g flour, 100 g powdered sugar and 180-200 g soft butter.
- Grease a springform pan. Distribute the dough in it and press down firmly while preparing the topping in the freezer or in the refrigerator. Preheat the oven to 150 degrees circulating air.
- Mix approx. 600 g double cream cheese with 160 g sugar, add 220 g sour cream, 2 tablespoons lemon juice and 2 packets of vanilla sugar and stir in. Add 3 eggs and mix in.
- Take the bottom out of the fridge and let it warm up a little. Spread the cheese mixture on the base and bake in the oven for about 45 minutes, then leave to cool in the oven.
- Put the cooled cake in the refrigerator for at least 2-4 hours, preferably overnight.
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