Postre de queso de cabra e higos (Chilean cheese cake with fresh fruit)

Name: Postre de queso de cabra e higos (Chilean cheese cake with fresh fruit)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 200 g Double cream cream cheese; 150 g Fresh goat cheese; 6 TABLESPOONS Whipped cream; 1 TEASPOON Vanilla extract; 7-10 Tbsp grated zest of 1 lemon; 1 TABLESPOON Lemon juice; 5 Eggs (size M); 150 g Sugar; 2 tablespoons (40 g) Flour; 1 Pear; 100 g rosé and green grapes; 1 Nectarine; 1 red summer plum; 2 Kiwis; 2 Figs; 2 TABLESPOONS Honey; 2 TABLESPOONS Lemon juice; 50 g Walnut kernels; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

200 g Double cream cream cheese
150 g Fresh goat cheese
6 TABLESPOONS Whipped cream
1 TEASPOON Vanilla extract
7-10 Tbsp grated zest of 1 lemon
1 TABLESPOON Lemon juice
5 Eggs (size M)
150 g Sugar
2 tablespoons (40 g) Flour
1 Pear
100 g rosé and green grapes
1 Nectarine
1 red summer plum
2 Kiwis
2 Figs
2 TABLESPOONS Honey
2 TABLESPOONS Lemon juice
50 g Walnut kernels
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Mix both fresh cheeses (room temperature) with the whisk of the hand mixer until smooth. Stir in cream, vanilla extract, lemon peel and lemon juice one after the other. In a second bowl, whisk the eggs until thick and creamy, adding sugar. Stir in flour and cheese cream. Grease a springform pan (approx. 20 cm Ø) and dust with flour. Wrap aluminium foil around the base and rim.
2
Place the mould in a hot water bath. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes on the bottom shelf. Let it cool down. Cover and leave to cool overnight. Wash the fruit. Quarter pears, remove seeds and cut into slices. Pluck the grapes from the panicles and cut them in half. Halve nectarine and plum, remove stone, cut flesh into slices. Peel kiwis and cut into slices. Clean figs and cut into slices. Mix fruits with honey and lemon juice. Cover and let stand for a while.
3
Pluck the grapes from the panicles and cut them in half. Halve nectarine and plum, remove stone, cut flesh into slices. Peel kiwis and cut into slices. Clean figs and cut into slices. Mix fruits with honey and lemon juice. Cover and let stand for a while. Chop some nuts coarsely. Roast them in a pan without fat. Take out and let cool down. Mix walnuts into the fruit salad. Cut the cheesecake into pieces and serve with the salad. Dust with icing sugar
4
Chop some nuts coarsely. Roast them in a pan without fat. Take out and let cool down. Mix walnuts into the fruit salad. Cut the cheesecake into pieces and serve with the salad. Dust with icing sugar
5
12 hours waiting time