Embark on a culinary journey with this Fruit-Topped Cheesecake, a masterful blend of a buttery crust and a smooth, rich filling, crowned with vibrant, juicy fruit. This recipe walks you through crafting a traditional shortcrust base followed by a velvety quark cheesecake layer, all adorned with your choice of apricots or peaches. This dessert not only pleases the palate with its delicious layers but also enchants the eyes with its colorful topping.
Why You’ll Love This:
This cheesecake combines simplicity with elegance. The homemade crust, made from scratch, offers a satisfying crunch that perfectly complements the creamy quark filling. The addition of fresh or canned fruit provides a slight tartness that cuts through the richness, making each bite perfectly balanced. This recipe is ideal for those who appreciate a dessert that is both a treat to the taste buds and a feast for the eyes.
Perfect Occasion:
Ideal for a summertime garden party, family gatherings, or as a festive centerpiece during holiday celebrations, this Fruit-Topped Cheesake shines in any setting. Its refreshing fruit topping makes it particularly suitable for warmer weather, providing a sweet, cooling finish to any meal.
Decoration Tips:
Enhance your cheesecake with a light dusting of powdered sugar over the fruit for a touch of elegance. Consider arranging the fruit in a beautiful pattern, such as concentric circles or a floral design, before adding the filling. After baking, a glaze of apricot jelly can be brushed on the fruits for a glossy, enticing appearance that adds not only beauty but also enhances the fruit’s flavor.
Ingredients:
- For the Shortcrust Pastry:
- 125g butter
- 170g flour
- 25g sugar
- 1 teaspoon baking powder
- For the Filling:
- 500g quark (or a similar smooth cheese)
- 1 package vanilla pudding powder
- 120g sugar
- 80ml vegetable oil
- 100ml milk
- 2 egg yolks
- 2 egg whites, beaten to stiff peaks
- Apricots or peaches, for topping
1. Prepare the Shortcrust Pastry:
- In a bowl, knead together 125g butter, 170g flour, 25g sugar, and 1 teaspoon baking powder until smooth. Let the dough rest for about 30 minutes.
2. Pre-Bake the Crust:
- Press the rested dough into a 25cm cake form lined with parchment paper. Prick the base several times with a fork. Blind bake in a preheated oven at 180°C (350°F) for 10-15 minutes.
3. Mix the Filling:
- Combine 500g quark, vanilla pudding powder, 120g sugar, 80ml oil, and 100ml milk in a mixing bowl. Stir in 2 egg yolks.
- In a separate bowl, beat 2 egg whites until stiff peaks form. Gently fold the egg whites into the quark mixture.
4. Assemble:
- Drain the fruit and arrange over the pre-baked crust. Evenly spread the quark mixture over the fruit.
5. Final Baking:
- Bake at 180°C (350°F) for about 35-40 minutes, until the filling is set and lightly golden.
Tip:
- Blind Baking Explained: Blind baking ensures your crust remains crispy. Simply line the dough with parchment, fill with dried beans or rice, and bake. This step prevents the crust from becoming soggy once the filling is added.
Enjoy this delightful Fruit-Topped Cheesecake, a perfect blend of textures and flavors that will surely be a hit at any occasion!
