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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 12 |
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I don't like cheesecakes, and I don't like cakes, but I find this cake sublime. It's quick and easy to make, and keeps well in the freezer if stored in appropriate containers. Oh, and it's delicious! Ingredients:
10 digestive biscuits |
3dl cream |
1 teaspoon vanilla sugar |
3 egg yolks |
1.5dl sugar |
200g philadelphia plain cream cheese |
Directions:
1. Crush 5 Digestive biscuits and place in a cake tin
2. Whip the cream with 1 teaspoon of vanilla sugar, and set aside.
3. Beat the egg yolks with the sugar until thick and pale, add the Philadelphia and mix well.
4. Add the egg, sugar and cream cheese mix to the whipped cream and using a metal spoon, mix very well.
5. Pour the mixture over the crushed biscuits in the cake tin.
6. Crush the remaining 5 Digestive biscuits and sprinkle over the top of the cake.
7. Place in freezer and leave until frozen.
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