For the dough, quickly knead all the ingredients into a shortcrust pastry. Wrap the dough in cling film or in aluminum foil and store in the refrigerator.
First separate the eggs for the filling. Mix the sugar and egg yolks with a hand mixer or whisk until the sugar has dissolved. Now gradually add both types of quark, the cream and the water and mix well.
Now press the dough into a greased springform pan (26 or 28 cm), pulling up the entire edge of the dough. Then cut the apple and pear into thin, fine slices. Place the slices evenly on the dough until you can barely see it. The edge can also be covered with the fruit if necessary, if necessary or if you want, you can of course use more apples and pears.
Now beat the egg white until stiff, sift the tablespoon of flour over it and carefully fold it into the curd mixture. Now pour the filling into the springform pan. If there are still fruit slices left, spread them on the surface of the cheesecake.
Now bake the cake in the preheated oven at 175 ° C top / bottom heat for about 75 minutes. After about 30 minutes, carefully cover the cake with aluminum foil, peel it off in between and put it back on the cake, otherwise there is a risk that it will stick. Let the cheesecake cool down well before cutting.
For the Pharisee, put the 2 cubes of sugar in a tall glass or, even better, in a Pharisee place setting. Pour the 2 - 3 tablespoons of rum onto the sugar so that it can soak up completely with the rum.
Then boil the coffee and pour over the rum sugar. Whip the cream until stiff and pour it onto the surface of the Pharisee. Now put in a straw and the Pharisee is done.
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