Cheesecake with fruit topping

Name: Cheesecake with fruit topping
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 4 Eggs (Gr. M); 125 g soft butter; 100 g + 75 g + 75 g sugar; 2 packages Vanillin sugar; 1 kg low-fat curd, 4 tablespoons of milk; 80 g Semolina; 2 TABLESPOONS Juice and grated rind; 7-10 Tbsp of 2 untreated lemons; 1 pinch salt, 300 g strawberries; 350 g Rhubarb; 200 ml Cherry Juice; 40 g Cornstarch; 7-10 Tbsp Icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and breadcrumbs
4 Eggs (Gr. M)
125 g soft butter
100 g + 75 g + 75 g sugar
2 packages Vanillin sugar
1 kg low-fat curd, 4 tablespoons of milk
80 g Semolina
2 TABLESPOONS Juice and grated rind
7-10 Tbsp of 2 untreated lemons
1 pinch salt, 300 g strawberries
350 g Rhubarb
200 ml Cherry Juice
40 g Cornstarch
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Separate the eggs. Cream butter, 100 g sugar and 1 vanillin sugar. Stir in the egg yolks one by one. Stir in quark, milk, semolina, lemon juice and zest
2
Beat the egg white and 1 pinch of salt until stiff, adding 75 g of sugar. Fold into the quark mixture. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Leave to rest for 5-10 minutes in the switched off oven. Leave to cool in the mould
3
Washing and cleaning strawberries. Rhubarb clean, wash. Weigh 200 g rhubarb, cut it into 1 cm thick slices, dice strawberries roughly. Boil up both with cherry juice and 1 vanilla sugar and simmer for about 1/2 minute. Stir in 75 g sugar. Stir starch and 100 ml cold water until smooth, add to compote, simmer for about 1 minute. Let cool down for about 5 minutes
4
Possibly close a cake ring around the cheesecake. Fill it with compote, let it cool down and let it set. Dust the cake with icing sugar. Mild yoghurt tastes good with it