Cheesecake with cocktail fruits
easy
75 mins
75 mins
Ingredients
- 250 g Flour
- 125 g Butter or margarine
- 60 g Sugar
- 1 pinch Salt
- 1 egg (size M)
- 7-10 Tbsp Cling film
- 1 can(s) (850 ml, 500 g by weight) Fruit Cocktail
- 500 g Low-fat curd
- 3 Eggs (size M)
- 30 g soft butter or margarine
- 75 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp juice and grated rind of 1/2 untreated lemon
- 20 g Semolina
- 250 g Whipped cream
- 75 g Marzipan raw mass
- 4 TABLESPOONS Icing sugar
- 8 Chocolate ladybird
Directions
- 1
For the short pastry, knead flour, fat in flakes, sugar, salt, egg and 1-2 tablespoons of cold water with the dough hooks of the hand mixer. Wrap in foil and chill for about 30 minutes.
- 2
In the meantime, pour off the fruit cocktail and drain well. Roll out 2/3 of the short pastry on the bottom of a springform pan (26 cm Ø). Shape the rest of the dough into a roll and press it as a 4 cm high rim onto the edge of the springform pan.
- 3
Mix the quark, eggs and fat well. Stir in sugar, vanillin sugar, lemon zest and juice and semolina. Whip cream until stiff. Fold cream and cocktail fruits into the quark mixture. Spread the mixture on the shortcrust pastry base and smooth it down.
- 4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 45-55 minutes. Let the cake cool down on a cake rack. Knead marzipan and 2 tablespoons of icing sugar. Roll out between foil and cut out cloverleaves.
- 5
Dust the cake with the remaining icing sugar. Decorate with the marzipan leaves and ladybirds. Makes 12 pieces.
Nutrition Facts
420 kcal
45 g
22 g
12 g
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