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Author Notes: this is a super easy, cold cheese cake recipe, i use in my bakery for strawberry tarts but can also be used for filling between cake layers or in parfaits with fresh summer fruit it has endless dessert options —Laura Ferdinandy Talbot
Makes enough for 2 8" pies and 6 4" tarts
- 12 ounces Cream cheese
- 2 egg yolks
- 1/2 cup sugar
- 1 cup sour cream
- 2 tablespoons lemon juice
- 12 ounces heavy cream
- 1 packet un-flavored gelatin
- 4 tablespoons water
- 1. Whip heavy cream until soft peaks. Set aside in Fridge, 2. Mix together in a mixing bowl the cream cheese, egg yolks, and granulated sugar, and lemon juice until smooth. then add the sour cream and mix till smooth. 3. Gently add the whipped mixture to the cheese mix being careful not to over whip. 4. Dissolve the gelatin in the water in a small glass bowl in the microwave on low until it is warm to the touch. 5. Add the gelatin mixture to the cheese mix and fold quickly. When adding the gelatin mix to the cheese mix set the mxier on medium speed, and add it from the edge of the bowl, being careful not to the the gelatin on the whip or the side of the bowl so as to prevent lumping. 6. the filling is ready to be put into a cooled pie shell or layered with lady fingers or cake etc...
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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