Ingredients:
For the soil
200 g oats – biscuits
120 g butter
For the filling
250 g skimmed curd
400 g double cream cheese
2 eggs (Gr. M)
100 g cream
80 g sugar
40 g butter
20 g ground ceylon – cinnamon
1 pc. Bourbon vanilla sugar
When beaten cream to serve
Preparation:
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Preparation:
So it goes, preheat the oven to 160 degrees top/lower heat (circulating air: 140 degrees).
Then cover the springform bottom (⌀ 26 cm) with baking paper.
Now finely crumble the biscuits in an all-shredder. Melt butter and add to the breadcrumbs, mix.
Now spread the crumb mass on the bottom of the springform pan and press tightly. Set aside.
Then stir the curd cheese with cream cheese and eggs until smooth. Add liquid cream and sugar
In the aftermath, add the curd cream to the crumb floor and smooth
As a post, melt the butter, stir in the cinnamon and vanilla sugar.
Now add the liquid cinnamon butter to the curd, spread evenly and easily marble the surface of the cake with the help of a teaspoon handle.
Now in the lower third of the oven approx. Bake for 55 minutes. Let cool for at least 2 hours.
Serve with a whisk of whisked cream.
Good Appetite
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