Last weekend we were invited to a garden party at the neighbor’s house. I was offering to bring the dessert, so I chose to make this delicious and simple cheesecake cream. We had a wonderful time, lots of drinks and great food, thank you Kirsten and Paolo for a delightful evening.
Makes about 8 servings:
Preheat the oven to 170° C
For the cream:
- 250 g butter, room temperature
- 270 g sugar
- 6 eggs
- 500 g cream cheese
In a pan over low heat stir the butter until creamy.
Remove the pan from heat and mix in the sugar and the eggs, but not until fluffy.
Then add the cream cheese and stir until creamy and lump free.
Pour the cream into the serving glasses and bake it for about 20 minutes.
Allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator.
For the crumbles:
Preheat the oven to 180° C
- 100 g butter
- 100 g sugar
- 150 g flour
Combine the flour, the sugar and the cold butter until crumbly.
Place the mixture on a baking sheet and bake for about 10 minutes.
Break apart and stirring the crumbles and bake for another 6 – 7 minutes, or until the crumbles are golden brown.
Cool the crumbles to room temperature and set aside.
For the cherry sauce:
- 400 g cherries, stoned
- about 50 g confectioners sugar
- 1 tablespoon lime juice
Combine the cherries, the confectioners sugar and the lime juice.
Blend the cherries to a puree, then pour it through a sieve and set aside.
Add some cherry sauce to the cream and decorate it with the crumbles.
Enjoy and happy baking!