Christmas cheesecake

Name: Christmas cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 250 g Flour; 75 g Sugar; 1 pinch Salt; 120 g Butter or margarine; 1 egg (size M); baking paper; 1 package (100 g) red cherries; 1 Package 100 g) candied pineapple in pieces; 1 package (100 g) Citation; 375 g Schichtkäse (20% fat in dry matter); 75 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 50 g chopped almonds; 1 Egg Yolk; 40 g flaked almonds; 100 g Whipped cream; 1 package Cream stabiliser

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

250 g Flour
75 g Sugar
1 pinch Salt
120 g Butter or margarine
1 egg (size M)
baking paper
1 package (100 g) red cherries
1 Package 100 g) candied pineapple in pieces
1 package (100 g) Citation
375 g Schichtkäse (20% fat in dry matter)
75 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
50 g chopped almonds
1 Egg Yolk
40 g flaked almonds
100 g Whipped cream
1 package Cream stabiliser

Directions

1
For the base, mix all the ingredients and 2 tablespoons of very cold water into a smooth shortcrust pastry. Chill for about 30 minutes. Line the bottom of a springform pan (24 cm Ø) with baking paper.
2
Roll out 1/3 of the dough onto it. Close the edge of the springform pan around it. Form a long roll from the second third of the dough, place it on the edge of the springform pan and press it up about 3 cm. Remaining dough
3
Finely chop the cherries and pineapple. Mix with candied lemon peel. Cream cheese, sugar and vanillin sugar. Gradually stir in the eggs. Fold in lemon zest and juice, almonds and 200 g candied fruit.
4
Fill the cheese mixture into the springform pan, smooth it down. Bake the cake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Take out, let cool down. Line a baking tray with baking paper.
5
Roll out the rest of the dough to a plate (24 cm Ø). Cut the plate into 12 cake pieces. Whisk the egg yolk and 1 teaspoon of water. Spread the cake pieces with it. Sprinkle 6 pieces with remaining fruit.
6
Cover the remaining 6 pieces with flaked almonds. Bake at the same temperature for 15-20 minutes. Let it cool down afterwards. Take the cheese cake out of the tin and place it on a cake plate. Whip the cream until very stiff and allow the cream to trickle in.
7
Spray 12 spots on the cake rim. Now alternately place a piece of cake with fruit and one with almonds diagonally on the cream patties. Results in about 12 pieces.