Cheesecake

Name: Cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Flour; 50 g Sugar; 100 g Butter; 1 Egg Yolk; 7-10 Tbsp Grease; baking paper; 750 g Dried peas for blind baking; 1 jar(s) (236 ml/ tear-off 140 g) Pineapple in slices; 1 glass (360 ml; separation weight 185 g) Sour cherries without stone; 30 g Butter; 5 Eggs (size M); 1 Protein; 175 g Sugar; 500 g Low-fat curd; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Almond flakes; 1 TEASPOON Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Flour
50 g Sugar
100 g Butter
1 Egg Yolk
7-10 Tbsp Grease
baking paper
750 g Dried peas for blind baking
1 jar(s) (236 ml/ tear-off 140 g) Pineapple in slices
1 glass (360 ml; separation weight 185 g) Sour cherries without stone
30 g Butter
5 Eggs (size M)
1 Protein
175 g Sugar
500 g Low-fat curd
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Almond flakes
1 TEASPOON Icing sugar

Directions

1
Knead the flour, sugar, butter, egg yolk and possibly 1 tablespoon of ice water into a smooth short pastry. Put in a cool place for about 30 minutes. Grease a springform pan (26 cm Ø). Roll out the dough thinly and line the bottom and the rim (2-3 cm high) with it. Prick the base several times with a fork. Put baking paper on the dough and fill in peas.
2
Pre-bake the short pastry in a preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 20 minutes (insert deep). In the meantime drain cherries and pineapple for the filling. Cut the pineapple into pieces. Melt the fat and let it cool down. Separate eggs, beat egg white until stiff, add 25 g sugar. Mix egg yolk, remaining sugar, quark, pudding powder and lemon peel. Carefully fold in butter and beaten egg white. Lift baking paper and peas out of the tin. Spread the drained fruit on the pre-baked base. Pour curd mixture on top. Bake in the preheated oven (electric: 175°C/ gas: level 2) for approx. 45 minutes.
3
Mix egg yolk, remaining sugar, quark, pudding powder and lemon peel. Carefully fold in butter and beaten egg white. Lift baking paper and peas out of the tin. Spread the drained fruit on the pre-baked base. Pour curd mixture on top. Bake in the preheated oven (electric: 175°C/ gas: level 2) for approx. 45 minutes. Leave to rest in the switched off oven for approx. 5 minutes. Place on a cake rack and allow to cool in the mould. Roast the almonds in a dry pan until golden brown and let them cool down. Remove the cheesecake from the mould and serve sprinkled with almonds and icing sugar. Results in approx. 16 pieces
4
Leave to rest in the switched off oven for approx. 5 minutes. Place on a cake rack and allow to cool in the mould. Roast the almonds in a dry pan until golden brown and let them cool down. Remove the cheesecake from the mould and serve sprinkled with almonds and icing sugar. Results in approx. 16 pieces