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Here is everything you need
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You need about 1 1/2 cups of crumbs for a 9" springform- or enough to cover the bottom
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You can use a plastic bag and a rolling pin to make crumbs
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Make sure that there are no large pieces
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Add half a cup of finely ground almonds and the melted butter
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The mixture should look like this
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Firmly press the mixture to form an even layer at the bottom of the pan. Place in the warm oven (300F) for 15 mins.
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Mix the cream cheese, sugar, flour and vanilla first. Then add the sour cream and mix well. Finally add the eggs one by one and mix at low speed.
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You can add grated chocolate if you wish
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Pour the mixture into the pan and place in the oven (preheated to 300F).
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Bake until the middle is not wobbly (about 80 minutes). It should have a nice brownish color by then.
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For the filling, mix 1 cup of sugar and 1 pack of fruits in a sauce pan. Heat to a medium/high temperature.
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It will soon become watery and look like this.
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Once the fruits are defrosted, use a handheld blender.
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Once the mixture is thick enough add the rest of the fruits (I used a pack of raspberries first and then added a mixed pack). Mix and make sure the fruits are defrosted.
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Cover the cake with the filling and refrigerate overnight.
Ingredients
1½ | Cups Digestive cracker crumbs |
¼ | Cups Melted butter |
½ | Cups Almonds |
3 | Packs of original philadelphia cream cheese (300g) |
1 | Cup Sour cream |
3 | Tablespoons Flour |
1 | Tablespoon Vanilla |
4 | Eggs |
1 | Cup Sugar |
Filling: | |
1 | Cup Sugar |
2 | Packs of frozen fruits (2x9 oz) |