Ingrids Cheesecake with Fruit
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, (for the douh)
- 1 teaspoon baking powder, (for the dough)
- 1 pinch (s) salt, (for the dough)
- 125 g butter, sweet cream butter (for the douh)
- 125 g suar, (for the douh)
- 1 small egg (s), (for the dough)
- 500 g low-fat quark, (for the cheese mixture)
- 1 vanilla pod (s), or packet bourbon vanilla (for the cheese mixture)
- 150 g suar, (for the cheese mixture)
- 1 bag custard powder, vanilla (for the cheese mixture)
- 0.25 liter ¼ milk or cream (for the cheese mixture)
- 3 egg yolks, (for the cheese mixture)
- 3 egg whites
- 150 g powdered suar
- 1 packet almond flakes
- Canned fruit for topping
Print Recipe
Pin Recipe Instructions
- Make a kneading dough out of the 6 ingredients and lay out a size 28 springform pan with it.
- Top with canned fruit of your choice (mandarins, peaches, apricots or sour cherries).
- Mix the ingredients for the cheese mixture, distribute them on the fruit and bake for 40-50 minutes, top and bottom heat, at 175 °.
- Beat the 3 egg whites into snow and gradually add 150 grams of powdered sugar.
- Spread on the cake, sprinkle with flaked almonds and bake for another 10 minutes until the topping is golden brown.
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