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Angela Welch
Cheesecake in a bowl
cheesecake with a base of candy cakes, lemon, cream cheese, lemon curd, vanilla sugar and egg whites.
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Ingredients
Directions
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Put the candy cakes in a sealable plastic bag and crumble the cakes with the rolling pin. Mix the cookie crumbs with the melted butter.
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Divide the cake mixture over the bottom of the bowls. Press well.
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Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
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Mix the vanilla sugar and the lemon zest and 2 tablespoons juice (per 4 persons) with the cream cheese.
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Beat the whipped cream. Fold the whipped cream through the cream cheese mixture. Spread the cream cheese mixture over the bowls.
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Allow the mixture to become firmer in the refrigerator in about 30 minutes.
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Before serving, beat the egg whites to peaks in a fat-free bowl. Add the granulated sugar in parts and whisk until the mixture is completely stiff.
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Stir the leces off. Divide the lecurd over the bowls. Divide here over the stiff proteins.
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Burn the egg white golden brown with the crème brûlée burner.
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Nutrition
575Calories
Sodium10% DV240mg
Fat55% DV36g
Protein16% DV8g
Carbs18% DV54g
Fiber4% DV1g
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