Cheesecake with fruit Theodora

Submitted by enr on 18 Apr 2014
330 g biscuits
150 g butter
1 vanilla
# For the cream:
400 g sour cream
250 g cream cheese
200 ml yogurt
300 ml cream
1 and 1/2 cup powdered sugar
10 g gelatin
# For fruit:
glaze for fruit cakes or 10 g gelatin
2 tbsp caster sugar
500 g of fresh fruit
Cheesecake with fruit Theodora
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The base is made from crushed biscuits mixed with vanilla and butter. You can break them in a food processor or by hand. Shaped cake with pendulum bottom put the base, pressed well and equalized with a spoon. Leave in refrigerator to harden slightly for about 1 hour. Part of the fruit is cut carefully and arrange around the ring in the form of cakes. All the ingredients for the cream without gelatin mix well, it is easier in a food processor. Add dissolved gelatin and stir again nice. Pour the cream over the base and spread evenly and carefully. Leave in refrigerator to set for at least an hour. The rest of the fruit is cut. Arranged on the cake and icing smeared with fruit or gelatin dissolved in a little warm water mixed with powdered sugar. Leave the jar sit at least 6 hours in the refrigerator to harden well.
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18 Apr 2014