Make 1
125g Graham Cracker Biscuit Crumbs
50g butter
350g Philadelphia cream cheese
170g sugar
4 egg yolks
100g sour cream
40g all purpose flour
3 egg whites
20g sugar
peel from half a lemon, ground finely
half a vanilla pod
Method
Make biscuit crumb and butter and layer the base of an 18 cm cake mould. Mix cream cheese, 150g sugar and sour cream. Add yolks, flour, lemon and contents of vanilla pod when you crack it open. Mix to a smooth texture. Whip the egg whites to a peak and add remaining 20g sugar to form a meringue. Fold lightly into the cheese mixture.
Pour into mould and bake at 180 degrees C for 40 minutes and then another 10 minutes with oven door open. Serve when cake has cooled.
(If you eat this cake often, your waistline will reduce but your derriere and poitrine will increase by one cm per week.)
Yours Aye,
Mike.
1 comment:
The recipe sounds great but I'm American and could not understand how much ingredients should be used because you did not use "cups, tsp/tbs, etc." So, how can you cook something that you have "no idea," as to the proper measure of ingredients you should put in.
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