Fruity Cheesecake

Source: https://www.oldenburger-professional.com/rcp_recipe/fruity-cheesecake

Total time

180 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
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	tbsp	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)

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 Chefs to Chefs

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.