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Cream cheese cake with blueberries

Cream cheese cake with blueberries

Ingredients for Cream cheese cake with blueberries

AmountIngredient
150 grams Ladyfingers
125 grams Butter
600 grams Cream cheese (Doppelrahmstufe)
300 grams Yogurt
3 tbsp Lemon juice
300 grams Blueberries
6 Bl Gelatin
75 grams Sugar

Cream cheese cake with blueberries Directions

1st Ladyfingers fill in a freezer bag, seal bag and crumble the content with a rolling pin or your hands full.

2nd Melt butter, mix with the crumbs and press into a baking paper-lined with spring-form pan.

3rd Cream cheese, yogurt, lemon juice with an electric hand mixer mix. Crushed blueberries into the cream.

4th Sheet gelatin in cold water and soak briefly expressed. Heat with sugar and 150 ml of water until the gelatin has dissolved. Stir rapidly with the fresh cream cheese.

5.Creme fill in the springform pan. The cake cool for at least 3 hours. Decorated with some fruit as desired and serve.

Per piece: about 1023 kcal kJ / 238, 4 E g, Fat 17 g, 16 g KH


 

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