Fruity cheesecake

Name: Fruity cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 80 g soft butter; 40 g Icing sugar + something to dust; 125 g Flour; 1 coated tablespoon cocoa powder; 1 Egg yolk (size M); 7-10 Tbsp Salt; 1 TABLESPOON Sckocoraspel; 250 g Mascarpone; 250 g Low-fat curd; 125 g + 1 tablespoon of sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 5 Eggs (size M); 3 TABLESPOONS + 1-2 teaspoons cornflour; 100 ml Sour cherry nectar; 1 package Vanillin sugar; 150 g frozen berry mix; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

80 g soft butter
40 g Icing sugar + something to dust
125 g Flour
1 coated tablespoon cocoa powder
1 Egg yolk (size M)
7-10 Tbsp Salt
1 TABLESPOON Sckocoraspel
250 g Mascarpone
250 g Low-fat curd
125 g + 1 tablespoon of sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
5 Eggs (size M)
3 TABLESPOONS + 1-2 teaspoons cornflour
100 ml Sour cherry nectar
1 package Vanillin sugar
150 g frozen berry mix
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in pieces, 40 g icing sugar, flour, cocoa, egg yolk and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Knead the chocolate shavings into the dough. Wrap the dough in foil and chill for approx. 30 minutes
2
In the meantime, mix mascarpone, low-fat curd, 125 g sugar, 1 pinch of salt and lemon peel. Stir in the eggs one by one. Finally, stir in 3 tablespoons of starch
3
Roll out the dough between 2 layers of baking parchment round (approx. 28 cm Ø). Place in a greased springform pan (20 cm Ø), carefully pressing down the rim. Pour in the cheese mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour on the lower shelf, remove from oven, and let cool in the mould on a cake rack for approx. 3 hours
4
For the compote, bring nectar, 1 tablespoon sugar and vanillin sugar to the boil in a pot. Mix 1-2 tsp. starch with 1 tbsp. water, pour into the juice while stirring, simmer for 1-2 minutes, remove from the heat. Stir in berries, let cool down for about 10 minutes. Remove the cake from the tin, place the compote on top and dust with icing sugar on the edges. Cream marbled with berries tastes good with it
5
waiting time approx. 3 1/2 hours