Cream Cheesecake

Cream Cheesecake

Cream cheesecake in the classic version. The legendary cream cheesecake with its easy to make crispy biscuit base and jellied cherries can make any mouth water.


Step 1
  • Melt the butter, put the biscuits in and mix well. Pour the mixture into a cake tin (about 20 cm in diameter).
Step 2
  • Soak the gelatine sheets in cold water for approximately 10 minutes.
Step 3
  • Stir the cream cheese until soft with the egg yolks and fold in the crème fraîche, vanilla sugar and lemon peel.
Step 4
  • Whip the whites till they are stiff, add the icing sugar and whisk for about another 2 minutes.
Step 5
  • Warm the lemon juice lightly. Take the gelatine sheets out of the water, with the water hanging on and melt it in the lemon juice.
Step 6
  • Stir the zest and lemon juice into the cream cheese mixture and then stir in the whipped egg whites. Pour the mixture onto the biscuit base in the cake tin and smooth the surface. Cover the cream cheese cake and put in the refrigerator for the next day.
Step 7
  • Soak the gelatine sheets in cold water for approximately 5 minutes.
Step 8
  • Drain the cherries into a sieve over a bowl. Add water until there is about 250ml of diluted cherry juice.
Step 9
  • Pull the gelatine out of the water with the water that hangs on. Warm 50ml of the cherry juice and melt the gelatine in it. Add it to the rest of the juice.
Step 10
  • Decorate the cake with the drained cherries and pour the gel over when it begins to set.


100 g
Crumbled Whole Grain Wheat biscuits E.g. Digestives
150 g
Gelatine Sheets
Cream cheese
200 g
Egg yolks (Approximately 2 teaspoons)
Creme fraiche
200 ml
Vanilla sugar
1 tsp
Lemon zest (Unwaxed)
1 tsp
Egg whites (About 4 Tablespoons)
Icing sugar
50 g
Freshly Squeezed lemon juice
1 tbsp
Gelatine Sheets
Jar Of Pickled cherry (About 350g)