So, here I am again. Hopefully then again in the long term ... After the first virus was over, the second surprised me and forced me to my knees. Gastrointestinal flu is also simply incredible. For three days I have not eaten anything, for a few days I eat again of pretzel sticks, rusk, toast and now potatoes. Everything else forbids the nose.
But since I feel comparatively fit again and after 5 days in bed I just want to do something again, I am now posting something that will happen my disability phase was:
I'm back in search of the ultimate cheesecake!
The idea this time: Cheesecake without baking.
My favorite cookbook at the moment Summer kitchen: full of sun and aroma
* probably everybody knows by now.
At the moment, everyone is talking about a recipe for that, the " Lime Cheesecake without baking "
Lime is not sooo my taste and cantuccini and lean quark from the original recipe do not fit into my cheesecake , that's why I changed the recipe again according to my own ideas
And the result is a delicious, creamy and full-bodied cake that's made lightning fast.
I got it already done 3 times, because somehow it always fits very well and the oven can stay away.
Cheesecake without baking
100g Whole Grain Butter Biscuits
5 sheets of white Gelatin
300 g double cream cheese
Place the biscuits and the biscuits in a freezer bag and beat to a crumb with a rolling pin.
Melt the butter in the microwave or in a small saucepan.
Mix the biscuit crumbs and butter well and place them on the bottom of a baking paper (26 cm in diameter) lined with baking paper Press
Place the dish in the fridge.
Soak the gelatin in a bowl of cold water for about 5 minutes .
Place the cream cheese, mascarpone and sour cream in a mixing bowl, sift the icing sugar over it, add the lemon zest and mix well and then mix.
The gelatine express a little and dripping wet in a small pot. Heat until it dissolves, then squeeze in the lemon juice.It is a personal recommendation. Further information on the affiliate program can be found in the Impresssum.