250 g Digestive biscuits
115 g Butter
1 pack Jelly (lemon)
2 packs Natural Gourmet Cheese (Tine)
1/3 l Cream
3 dl Sour Cream
115 g Confectioner's sugar, Icing sugar
1 ts Vanilla-sugar
Crumble the butter and the digestive biscuits, and put it in the bottom of the cakeform.
Make the jelly, but use only half the water. Cool the jelly, but DON’T let it stiffen.
Whip the cream without using sugar.
Mix sour cream, vanilla-sugar, icing sugar, and cheese.
Mix everything ( 2) 3) 4) ) and put it in the cakeform.
Put the cake in the refrigerator to cool.
Tested by Bergtor Moltu, March 2005.