Cream cheese cake with biscuits

Ingredients for Cream cheese cake with biscuits

Instructions for Cream cheese cake with biscuits

To prepare the Cream cheese cake with biscuits recipe, please follow these instructions:

Melt butter. Crumble the biscuits and mix them with the butter. Bring the biscuit mixture to the bottom of a spring shape and press it into a smooth layer.
Place the house block soft in cold water for 5 minutes.
Fold the vamile bar and scrape the corners with the tip of a small knife.
Stir the vanilla grains together with cream cheese, egg yolks, cream fry and finely chopped lemon peel.
Blend blueberries or blackberry to mash. Leave it in the blender.
Take the house block out of the water, let some water hang on. Put in a small bowl and add 2 tablespoons of lemon juice. Put the bowl over a pot of boiling water and melt the mixture. OR place the dish in a microwave oven (the bowl must NOT be of metal, it must be of glass or porcelain) at 600 watts for 40-45 seconds. Pour the lukewarm mixture into a thin beam down to the berries in the blender and blend for 1 min.
Stir the berries in the cheese straw.
Whip the egg whites stiff. And turn the flour in, mix the skim in the curd with a scraper. Pour it all into the spring shape. Put the cake in a refrigerator for a few hours until it is stiffened.
Loosen the cake at the edge of the spring shape with a knife. Open spring shape. Take a palette and loosen the cake from the bottom, push it gently on a dish. Sprinkle fresh blueberries or blackberry on the cake

tips:
Try it at home, it's super good