Soufflé cheesecake with rum fruits

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 50 g dried pears
  • 75 g dried apricots and plums
  • 150 ml Rum
  • 75 g Butter
  • 170 g Flour
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 300 g Whole milk yoghurt
  • 400 g Double cream cream cheese
  • 7-10 Tbsp Juice of 1 lemon
  • 20 g Cornstarch
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Chop dried fruits, pour rum over them and soak them for about 1 hour. Melt butter and let it cool down a little. Mix 150 g flour, 50 g sugar and vanillin sugar in a bowl. Add butter and knead into crumbles with your hands. Put the crumbles into a greased springform pan (26 cm Ø), press them to a flat bottom while pressing a rim of about 2 cm high. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

  2. 2

    Drain the rum fruit. Separate eggs. Stir egg yolks, yoghurt, cream cheese, 150 g sugar, lemon juice and starch until smooth. Beat the egg whites with the whisks of the hand mixer until stiff. Stir 20 g flour with the rum fruits into the cream cheese mixture and carefully fold in the beaten egg whites

  3. 3

    Spread the cheese mixture on the cake base and bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 65 minutes. Turn off the oven and let the cake cool in the oven for about 20 minutes. Take it out and remove from the edge with a knife. It is best to let the cake cool down overnight in a cool place. Dust the edge with icing sugar before serving. Whipped cream is delicious with it

  4. 4

    waiting time approx. 13 hours

Nutrition Facts

KCAL
370 kcal
CARBS
40 g
FATS
18 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesAutumnCake