Creamy non- bake Cheesecake

cheese cake without toppings

Base (about 24 cm diameter):

190 g bastogne ( or digestive) cookies

100 g of melted butter

Filling:

400 g Philadelphia cream cheese

1,5 dl sugar

3 tbs vanilla sugar

1 juicy lemon

4 gelatin leaves

2 dl double cream

2 dl creme freiche

Garnish:

berries

Topping (optional)

50 g melted butter
100 cream cheese
1/2 lemon juice
1.5 dl icing sugar

Crush the cookies in a food processor and add them to the melted butter. Mix evenly and press into the bottom of a buttered cake tin. Place into fridge while you prepare the filling.

In a bowl, mix the sugar, cream cheese and creme freiche. Place the gelatin leaves in cold water for about 5-10 minutes, remove the excess water and add into heated lemon juice. Let the liquid cool and add into the cream cheese mixture. Whip the cream and add this in as well. 

Pour the filling into the cake base and let it cool for at least 4 hours or until the next day. 

Melt the butter in a bowl and mix in the rest of the ingredients. Spread on the cake.

Decorate with berries.