Fruity cheesecake with meringue crumbs

Name: Fruity cheesecake with meringue crumbs
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100 g soft butter or margarine; 225 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 40 g Durum wheat semolina; 1 package Pudding powder "Vanilla Flavor"; 750 g Low-fat curd; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 1 can(s) (314 ml; separation weight: 175 g) Mandarin Oranges; 1 can(s) (236 ml; separation weight: 140 g) Pineapple; 1 can(s) (425 ml; separation weight: 250 g) Peaches; 2 Kiwis (approx. 100 g each); 1 package clear, unsugared cake glaze; 20 g Meringue tuffs or husks; 7-10 Tbsp Fat and semolina

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

100 g soft butter or margarine
225 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
40 g Durum wheat semolina
1 package Pudding powder "Vanilla Flavor"
750 g Low-fat curd
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
1 can(s) (314 ml; separation weight: 175 g) Mandarin Oranges
1 can(s) (236 ml; separation weight: 140 g) Pineapple
1 can(s) (425 ml; separation weight: 250 g) Peaches
2 Kiwis (approx. 100 g each)
1 package clear, unsugared cake glaze
20 g Meringue tuffs or husks
7-10 Tbsp Fat and semolina

Directions

1
Cream fat, 200 g sugar and vanillin sugar. Separate eggs, add egg yolks one after the other. Stir in semolina and pudding powder. Add quark and lemon peel and mix. Beat egg whites with salt until stiff and fold into the quark mixture. Grease a springform pan (26 cm Ø) and sprinkle with semolina.
2
Put the quark mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 60-70 minutes. Take out the cheesecake, remove the cake edge from the edge of the tin with a knife. Let the cake cool down in the mould. Pour mandarins, pineapple and peaches on a sieve, catching the peach juice. Drain the fruit. Peel and slice the kiwis. Cut peaches into slices, pineapple into pieces. Cover the cake with the fruits. Mix the cake glaze in a pot with 25 g sugar. Fill up peach juice with water to 275 ml liquid.
3
Peel and slice the kiwis. Cut peaches into slices, pineapple into pieces. Cover the cake with the fruits. Mix the cake glaze in a pot with 25 g sugar. Fill up peach juice with water to 275 ml liquid. Gradually mix the icing powder with the liquid. Heat while stirring and bring to the boil briefly. Spread the icing evenly on the fruit with a tablespoon. Allow to set. Crumble the meringue and sprinkle on the cake rim. Whipped cream tastes good with it
4
Gradually mix the icing powder with the liquid. Heat while stirring and bring to the boil briefly. Spread the icing evenly on the fruit with a tablespoon. Allow to set. Crumble the meringue and sprinkle on the cake rim. Whipped cream tastes good with it
5
waiting time approx. 2 hours