Three-Tier Cheesecake
Ingredients :
1 packet of rye biscuits, 1 packet of lemon-flavored biscuits, 50 gram margarine, 3 tablespoons of milk. For top layer: 1.5 glasses of fresh black grape juice, 1.5 glasses of water, 2 tablespoons of Tatkat Corn Starch, 2 tablespoons of powdered sugar. For cheese cream: 500 gram sweet whey cheese, 3 tablespoons of cream, 2 coffee cups of Tatkat Powdered Sugar, 4 eggs.
Directions :
Melt the margarine but pay attention not to burn it. Put the melted margarine, biscuits and milk into food processor and stir them until they turn into flour like consistency. Place the mixture onto a round cake pan with sides (24 cm sized at most) and flatten it by using your hands. Let it sit in the refrigerator until you have prepared the others. Separate the egg yolks from whites. Beat the egg whites with a pinch of salt until they turn into snowy white. Beat the egg yolk with powdered sugar, cream and cheese in a separate bowl. Combine the two mixtures into one bowl. Spread this new mixture onto the biscuits you have left in the refrigerator. Bake it in the oven at 160 degree for 40-45 minutes. Take the cake out of the oven. Cool the cake. For top layer; mix all the ingredients in a pot. Cook at a low heat until desired pudding like consistency is reached. When cooled, spread it onto the cake. Let it sit in the refrigerator for at least 6 hours. You may prepare this cheesecake with mild cream cheese instead of whey cheese.
Three-Tier Cheesecake