Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cream cheese mixture
Cheesecake
Utensils
2 jars (each approx. 250 ml)
How it's done
Cream cheese mixture
Place the vegan cream cheese, sugar, tangerine zest and juice in a bowl, mix with a whisk. Fold in the vegan whipped cream.
Cheesecake
Finely crush the biscuits and salt in a plastic bag using a rolling pin or blitz in a food processor. Mix in the butter, divide between the glasses, flatten the base a little with a spoon. Top with the cream cheese mixture, cover and chill for approx. 20 mins.
| Tip: | Decorate the cheesecake with a tangerine segment and biscuit. |
|---|---|
| Prepare: | Prepare the cheesecake approx. 1 day in advance, cover and keep in the fridge. |
| Note: | Instead of using vegan cream cheese and vegan cream, you can use conventional dairy products. |
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