Summary

Ingredients

• 200 biscuit (s), (butter biscuits)
• 100 butter, melted
• 120 g mararine
• 200 g suar
• 1 packet vanilla sugar, bourbon
• 1 packet vanilla extract, bourbon
• 1 pck. Custard powder, (Bourbon custard powder)
• 3 egg (s), size M
• 500 g low-fat quark
• 200 g sour cream
• 250 ml whipped cream, whipped, or cremefine for whipping
• 1 banana (s)
• 200 g cherry (s)
• 1 kiwi (s)
• 1 can fruit, (mixed fruit)
• 1 peach (s)
• 2 pack cake icing, course
• 500 ml fruit juice or water for the topping
• Fat, for the shape

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Instructions

1. Preheat the oven to 180 ° convection.
2. In the meantime, melt the butter in a small saucepan and crumble the shortbreads in a freezer bag. Mix the crumbled shortbreads with the melted butter in a mixing bowl, spread on the greased springform pan and bake in the oven for about 5-10 minutes.
3. Meanwhile, whip the whipped cream until stiff and set aside. Melt the margarine and let it cool down a bit. Beat the eggs and sugar together with the vanilla sugar and vanilla extract until frothy. Now add the melted margarine, the vanilla pudding powder, the quark and the sour cream. Mix everything well with the mixer and only finally fold the whipped cream evenly into the cream.
4. Place the mixture on the pre-baked base in the springform pan and bake for a good hour at 180 °. To prevent the cake from tearing too much on the surface, a low baking temperature and a longer baking time are important. In addition, the cake should be cooked in the lower part of the oven if possible. Experience has shown that the cheesecake rises a lot over the edge of the springform pan - when it cools, it sinks back in by a few centimeters so that there is room for the fruit.
5. When the cake is ready, do not remove the edge of the springform pan, let the desired fruit drain or wash and cut into bite-sized pieces. Spread the fruit on the cheesecake and prepare the icing according to the instructions on the packet and pour over the fruit. Now the cake should cool in the refrigerator for about three hours so that it becomes a little firmer. Loosen the springform rim before serving.
6. Tip:
7. You can also double the ingredients and prepare the cake on the baking tray (with a high springform pan).