Whipping Cream Cheese Cake
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Cream cheese||1 Pound|
|Confectioner's sugar||1 Cup (16 tbs), sifted|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped to soft peaks|
|Sponge cake slices||6 (Thin Pieces)|
|Chocolate curls||1⁄2 Cup (8 tbs)|
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.