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Cheesecake Cream

Cream cheese cakes are a classic cream cake key to any festive spread. They are incredibly tasty as they are not too sweet. They’re relatively easy to prepare and serve chilled.

The biscuit base is quick to make. But the cheesecake cream is a little more tricky. You need to separate the eggs, make the gelatine, and hope the cake actually sets and doesn’t collapse on the coffee table. We know this is an issue, which is why we’ve created the perfect helping hand for your cake. With our cheesecake cream, you can whip up the perfect cream with minimal effort and guaranteed success. Simply add quark, water and cream and mix with fruit the way you like it.

Encores

What else you’ll need

  • 200 ml lukewarm water
  • 500 g low-fat quark
  • 500 g cold cream

Preparation

  1. First of all, beat the cold cream until firm.
  2. Whisk the cream powder and water together.
  3. Then gradually mix in the quark and fold in the cream.

Ingredients

sugar, maltodextrin, gelatine , modified starch, acid citric acid, natural flavouring.

Nutrition

The prepared product contains:

  100g
Energy (kJ)1660 kJ
Energy (kcal)391 kcal
Fat0 g
of which saturates0 g
Carbohydrate89.2 g
of which sugar74.4 g
Protein8.3 g
Salt0.13 g

* Reference for an average adult (8400 kJ / 2000 kcal).

Allergens

Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • None

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of egg, milk, soya and nuts.

Cheesecake Cream