- For the base of the cake
- 200 grs of Digestive type cookies
- 150 grs of melted butter
- For the cake
- 1 kg cream cheese
- 4 eggs
- 190 grs of sugar
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- 1 pinch of salt
- For coverage
- 2 cups sour cream or 400 grs sour cream
- 1/2 cup sugar or 100 grs sugar
- 1 teaspoon vanilla
- 1 pinch of salt
- the pieces of 4 mandarins
- Preheat oven to 175 ° C
- Grind the biscuits with a grinder until they are in crumbs.
- Melt the butter for a few seconds in the microwave or in the oven and mix with the crushed biscuit dough.
- Spoon the biscuit mixture into a 27cm cake tin lined with baking paper. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.
- In another bowl add the cream cheese and sugar and beat with the electric mixer at low speed until we get a smooth consistency and a consistent mixture.
- Add the eggs, but one at a time, while still beating, add lemon, vanilla extract and salt. The mixture should be creamy and smooth, if you want you can beat faster at the end.
- Pour this mixture over the base of biscuits and bake for about 30 minutes
- In another bowl pour the sour cream, the sugar and the vanilla extract and beat with the mixer until smooth and creamy
- After 30 minutes let the cake cool for about 5 minutes
- Add the sour cream mixture over the cake and return to the oven for about 15 minutes.
- Let it cool a few hours (approx 4 hours) or better all night.
- Cover the cake with mandarins.
- Make a syrup with abricot marmalade and lemon juice, warm it in a pan, strain it and brush the mandarins with this syrup.
- Keep it in the fridge for several hours.
- Try not to use a smaller cake tin, otherwise there will be no place to put the last layer of sour cream.
- Cream cheese and eggs should be at room temperature.
This post is also available in: Spanish