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KUCHEN
HIMBEER-KÄSEKUCHEN
Für 8 Portionen
Zutaten
250 g Löffelbiskuits
125 g zerlassene Butter
200 ml Sauerrahm in Raumtemperatur
150 g Zucker
1 Teelöffel Vanille-Extrakt
3 Eier
500 g Doppelrahm-Frischkäse in Raumtemperatur, in Würfel geschnitten
125 g (1 Cup) frische oder gefrorene Himbeeren
Zubereitung
1. Backofen auf 160 °C ohne Umluft vorheizen. Eine Kuchen-Springform mit
20 cm Durchmesser mit Backpapier auslegen.
2. Die halbe Menge der Löffelbiskuits in den Mixkrug geben und Deckel mit Mess-
becher darauf setzen. Löffelbiskuits in einigen Mix-Intervallen mit der PULSE-Taste
zu Bröseln zerkleinern und in eine Schale geben. Mit den restlichen Löffelbiskuits
genauso verfahren.
3. Zerlassene Butter zufügen und gut mischen. Die Biskuit-Mischung in die Ku-
chenform geben und gleichmässig verteilen. Am Boden und an den Seiten mit
Hilfe eines Glases festdrücken. Für 10 Minuten in den Kühlschrank stellen.
4. Sauerrahm, Zucker, Vanille-Extrakt und Eier in den Mixkrug geben und mit dem
Deckel und Messbecher verschliessen. Bei der Geschwindigkeit LIQUIFY / 4 für
30 Sekunden gut vermischen.
5. Die Hälfte des Frischkäses zufügen und Deckel schliessen. Wieder für 30 Se-
kunden den Blender bei LIQUIFY / 4 in Betrieb nehmen, bis alles gut vermischt
ist.
SOLIS Twist Mix -Rezepte D_2014 24.02.15 11:33 Seite 22
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