Whipping Cream Cheese Cake Recipe
Ingredients
| 1 env. Unflavored gelatin | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Cream cheese | 1 Pound | |
| Confectioner’s sugar | 1 Cup (16 tbs), sifted | |
| Vanilla extract | 1 Teaspoon | |
| Brandy | 1 Tablespoon | |
| 1 1/2 cups heavy cream, whipped to soft peaks | ||
| 6 thin slices pound or spongecake | ||
| Chocolate curls | ||
Directions
Sprinkle gelatin over water in a saucepan and stir over low heat until dissolved; set aside.
Blend cream cheese, confectioners' sugar, extract and brandy in a large bowl; beat until smooth.
Beat in dissolved gelatin.
Gently fold whipped cream into cheese mixture until blended.
Arrange the thin slices of cake over bottom of an 8x8x2-inch pan.
Spoon cheese-whipped cream mixture over cake and spread evenly to edges.
Top with chocolate curls or chopped nuts.
Chill at least 2 hours.
Cut into six servings, allowing 1 slice cake per serving.
Blend cream cheese, confectioners' sugar, extract and brandy in a large bowl; beat until smooth.
Beat in dissolved gelatin.
Gently fold whipped cream into cheese mixture until blended.
Arrange the thin slices of cake over bottom of an 8x8x2-inch pan.
Spoon cheese-whipped cream mixture over cake and spread evenly to edges.
Top with chocolate curls or chopped nuts.
Chill at least 2 hours.
Cut into six servings, allowing 1 slice cake per serving.
Chef
