Fruity Cheesecake

Recipe for a baked cheesecake with fresh fruit topping

Baked Cheesecake is a scrumptious sweet treat and much loved all over the world. It can be served both as a dessert or afternoon tea cake. In this recipe delicious fruits and berries complement the melt-in-the-mouth curd filling with a wonderful fresh aroma. The sweet butter pastry base is topped with a luscious egg and curd filling and slowly baked. While no-bake cheesecakes can be heavy this baked version is light and a little fluffy. It rises very little and can be covered with fruits of the season or icing sugar. It keeps well for a few days if cooled – topping should then be applied just before serving.

Time: 90 minutes

For 10 people

INGREDIENTS
(1 cake)

750 g curd

80 g Oldenburger Butter, unsalted for the base

150 g wheat flour – type 405

60 g sugar for the curd mixture

4 egg yolks

120 g sugar

16 g vanilla sugar

1 tsp grated bio lemon peel

60 g wheat semolina

2 fresh mint or lemon balm leaves

4 egg whites

500 g mixed berries

150 g raspberries

2 tbsp raspberry jam

1 tbsp powdered sugar

1 tbsp pistachio kernels (chopped)

INSTRUCTIONS

This cheesecake is a scrumptious dessert or afternoon tea treat

Preparation
Wash the fruit and berries and dry them carefully. If you use frozen fruit, defrost them on a punched plate. Wash the mince leaves and pat dry. Crack the eggs and separate yolks from egg whites. Grate the lemon and collect the zest. Roughly chop the pistachios. Grease the spring form pan.

Preheat the oven. Upper/lower heat: 170 °C; Convection heat: 150 °C.

The Pastry
In a large mixing bowl, beat together Oldenburger Butter, sugar and flour until smooth. Roll out the dough to a diameter of 24 cm and fill onto a spring form pan ( Ø 24 cm, greased). Press on the rim with fingers. Prick the dough several times with a fork.

The Curd Filling
Mix the egg yolk with sugar, vanilla sugar and lemon peel. Whisk in the curd and wheat semolina. Beat the egg white until stiff and fold into the curd mixture.

Spread the mixture on the base and smoothen it.

Place into the oven and bake for 60-65 minutes.

The Fruit Topping
Puree the raspberries together with the jam, press through a sieve and spread on the cake, leaving about 3-4 cm at the sides. Arrange the berries in the centre of the cheesecake.

The Final Touch
Decorate the cake with mint or balm leaves, dust the cake with powdered sugar and sprinkle with pistachios.

TIPS FROM CHEF TO CHEF

Unsalted butter is just right for baking sweet cakes and desserts. It adds a wonderful rich flavour to any pastry. Salt is sometimes added for a more savoury taste.