Easter Cream Cheese Cake
Cream cheese cake for Easter is a recipe with fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g Soft Butter
- 2 Eggs
- 75 g sugar
- 3 tbsp Lemon juice
- 100 g flour
- 1 tsp Baking powder
- 8 sheets gelatin
- 250 g whipping cream
- 100 ml lemon juice
- 500 g quark
- 175 g sugar
- 1 packet red glaze
- 2 tbsp sugar
- 250 ml orange juice
- small colorful candies
- larger marzipan pieces
- coconut flakes
- butter (for the pan)
Instructions
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1.
Whisk butter with eggs, sugar and lemon juice. Stir in flour and baking powder briefly. Pour batter into springform pan and bake in preheated oven at 200°C middle rack for 15-20 minutes. Let cake cool in the pan.
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2.
Soak gelatin in cold water. Whip cream to stiff peaks. Warm lemon juice and dissolve the pressed gelatin in it. Mix quark with sugar, then fold in whipped cream and dissolved gelatin. Pour mixture over cake in the pan and chill in refrigerator for about 3 hours until set.
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3.
Prepare the glaze according to package instructions using sugar and orange juice. Let cool slightly and pour evenly over the firm quark layer in the springform pan. Set again and decorate the cake with Easter eggs and coconut flakes.
