Cheesecake with cocktail fruits

Name: Cheesecake with cocktail fruits
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 5 Eggs (size M); 200 g Sugar; 7-10 Tbsp Peel and juice of 1 untreated lemon; 1 kg Low-fat curd; 50 g Cornstarch; 1 can(s) (850 ml) Cocktail Fruit; 1 package glaze; 1 TABLESPOON Icing sugar; 1 TEASPOON ground pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

5 Eggs (size M)
200 g Sugar
7-10 Tbsp Peel and juice of 1 untreated lemon
1 kg Low-fat curd
50 g Cornstarch
1 can(s) (850 ml) Cocktail Fruit
1 package glaze
1 TABLESPOON Icing sugar
1 TEASPOON ground pistachio kernels
7-10 Tbsp Grease

Directions

1
Beat the eggs and 100 g sugar for approx. 10 minutes with a whisk of the hand mixer until thick and creamy. Stir in lemon zest, lemon juice and quark. Sift the starch on top and stir in. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Remove from the oven and let it cool down on a cake rack in the tin. In the meantime, drain the cocktail fruits, collect the juice and measure 250 ml.
2
Drain fruits well on kitchen paper and place on the cooled cake. Mix the cake glaze powder with 250 ml fruit juice in a pot. Bring to the boil and cook for about 1 minute. Spread the cake glaze over the fruit from the middle and let it set for about 1 hour. Dust the cake edge with icing sugar. Sprinkle the pistachios over the fruits