Number of serving: 8
Preparation time: 20 Minute(s)
Cook time: 50 Minute(s)
Difficulty: Easy
Ingredients:
Biscuit crumbs for one 20cm/8 inch round spring-form cake tin
Grease the sides and base of the lined (bottom) cake tin
150g Marie biscuit (grind, not too fine)
135g Melted butter
Combine the marie biscuit and melted butter in a large bowl and stir to mix evenly, add melted butter to the biscuits and mix till combined, add more butter to it if biscuit crumbs are too dry.
Press biscuit crumbs evenly at the bottom and about 2 1/2 inches up the sides of the cake tin and put in refrigerator for later use.
Wrap cake tin with aluminium foil to prevent water from sipping in during the process of baking.
Biscuit crumbs for one 20cm/8 inch round spring-form cake tin
Grease the sides and base of the lined (bottom) cake tin
150g Marie biscuit (grind, not too fine)
135g Melted butter
Combine the marie biscuit and melted butter in a large bowl and stir to mix evenly, add melted butter to the biscuits and mix till combined, add more butter to it if biscuit crumbs are too dry.
Press biscuit crumbs evenly at the bottom and about 2 1/2 inches up the sides of the cake tin and put in refrigerator for later use.
Wrap cake tin with aluminium foil to prevent water from sipping in during the process of baking.
Cheese filling
50g Soft butter
40g Sugar
3 Egg yolks
3 Egg whites
40g Sugar
250g Cheese cream, at room temperature
50g Ground almond
25g Cake flour/Plain flour or Corn flour
200g Dark sweet cherries (pitted) or Blueberries
1/2 tsp Vanilla extract or almond flavor
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