Cheesecake with SUMMER Choc and Elderflower Coated Liquorice 0 Comments
Cheesecake with SUMMER Choc and Elderflower Coated Liquorice
Preserved pomegranate seeds
• 250 g Digestive biscuits
• 125 g butter
• 1 vanilla pod
• 600 g Philadelphia
• 100 g icing sugar
• 2,5 dl double cream
• 350 g strawberries, raspberries or blueberries
• SUMMER from Lakrids by Johan Bülow
Crush the biscuits in a food bag or blender. Melt the butter and mix with the biscuit crumbs. Press the mixture into a spring form tin and place in the fridge.
Beat the cream cheese together with the icing sugar and vanilla seeds. Whisk the cream in a separate bowl until soft peaks form. Beat the cream and the cream cheese mixture together and spoon the mixture onto the biscuit base.
Leave in the fridge for 6 hours – or overnight if time allows.
Decorate with fresh berries and SUMMER from Lakrids by Johan Bülow
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