Cheesecake with fruits

Fruit Cheesecake - An Unforgettable Delicacy

Preparation time: 40 minutes
Baking time: 20 minutes
Total time: 60 minutes
Number of servings: 10-12

This fruit cheesecake is a dessert that combines the creamy texture of cheese with the juicy sweetness of fruit. It's a perfect recipe for any occasion, from birthdays to family dinners, and will bring joy to the faces of your loved ones. Let's venture together to make this delicious treat!

Ingredients needed

For the counter top:
- 5 fresh eggs
- 5 tablespoons granulated sugar
- 5 tablespoons flour
- 1 sachet vanilla sugar
- 1 teaspoon grated orange zest
- Juice from an exotic fruit compote (about 100 ml)
- 1 hand of fruit compote (pineapple, peaches, etc.)
- 1 teaspoon rum essence

For the cream cheese
- 400 g fine cream cheese (preferably cottage cheese or mascarpone)
- 1 sachet vanilla sugar
- 1 teaspoon powdered sugar
- 250 ml liquid cream
- 1 sachet cream thickener (optional for a firmer texture)

For decoration:
- Approximately 1 kg berries (raspberries, blackberries, currants, strawberries)
- A few tablespoons whipped cream (subtract from above)

A short history of fruit cheesecake

Cheesecakes have a long tradition and are prized in cultures around the world. They are often associated with holidays and special occasions because of the rich texture and varied flavors they can offer. Combining the cheese with fresh or compote fruit is a perfect way to bring a touch of freshness and a pleasant contrast between sweet and tart.

How to prepare

Step 1: Prepare the pastry

1. Separating the eggs: Start by separating the whites from the yolks. It's essential to make sure no yolks get into the whites, as the whites won't whip well.

2. Beating the egg whites: In a clean bowl, add a pinch of salt over the egg whites and beat them with a mixer until stiff foam. This step will give the cake an airy texture.

3. Prepare the yolks: In a separate bowl, add some of the granulated sugar over the yolks and leave for a few minutes. Then rub the yolks with the remaining sugar and add the rum essence and grated orange zest. Mix well until smooth.

4. Combining the ingredients: In a larger bowl, add the yolk mixture, beaten egg whites, drained compote fruit and sifted flour. Stir gently with a spatula from the bottom up so as not to lose the air in the egg whites.

5. Baking the pastry: Grease a baking tray with grease and dust with flour. Pour the batter into the pan and level it. Bake at medium heat (180°C) for 20 minutes or until it passes the toothpick test. A toothpick inserted in the middle of the pastry should come out clean.

Step 2: Making the custard

1. Beat the whipping cream: In a cold bowl, beat the liquid whipping cream until it begins to thicken. Add a little powdered sugar and the whipping cream thickener, continuing to mix on high speed until the whipped cream is stiff.

2. Making the cream cheese: Rub the fine cream cheese in a separate bowl, add the vanilla sugar and mix until the crystals dissolve completely. Then gently fold the whipped cream into the cheese mixture.

Step 3: Assemble the cake

1. Cutting the cake: Once the pastry has cooled, cut it into two equal parts. This will form the base of the cake and the top.

2. Brining: Use the juice from the compote to brine the first part of the pastry, making sure it's well soaked in.

3. Adding the cream and fruit: Place some drained fruit on the top, followed by a layer of cream. You can also use fruit compote for added flavor. Next, place the second layer on top, sprinkle with cream cheese and add the remaining cream cheese.

4. Decorating the cake: At the end, decorate the cake with fresh berries on top, and a few drops of fruit juice for an elegant look.

5. Chilling: Refrigerate the cake for a few hours before serving. This way the flavors will meld and the texture will become perfect.

Practical tips and variations

- For a more intense flavor, you can also add a few drops of almond essence to the cream cheese.
- Vary the fruits: If you don't have berries on hand, you can use seasonal fruits such as peaches or apricots, which go perfectly with the cheese.
- Serving: The cake goes great with a scoop of vanilla ice cream or caramel sauce for a delicious contrast.

FAQs

1. Can I use cottage cheese instead of mascarpone cheese?
Yes, but make sure the cottage cheese is well drained to avoid excess moisture.

2. What kind of fruit can I use?
You can experiment with any of your favorite fruits, whether fresh or compote.

3. How long can the cake keep?
The cake keeps well in the refrigerator for 3-4 days, but it is recommended to eat it as soon as possible to savor the freshness of the fruit.

Nutritional benefits

This cake is a good source of calcium, thanks to the cheese, and provides vitamins and antioxidants from the fruit. It can be a healthier choice compared to other desserts thanks to the natural ingredients and fresh fruit.

In conclusion, fruit cheesecake is not only a delicious dessert but also an expression of your creativity in the kitchen. Remember to customize your recipe and enjoy every step of the preparation. I invite you to share with us your impressions of this recipe and let us know how you chose to customize it! Enjoy!

 Ingredients: Ingredients for the base: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 1 vanilla sugar, 1 teaspoon of grated orange peel, juice from a can of exotic fruit, 1 handful of fruits from the compote, rum essence. Ingredients for the cream: 400 g of fine creamy cheese, 1 sachet of vanilla sugar, 1 teaspoon of powdered sugar, 1 small box of liquid cream (250 ml), 1 sachet of whipped cream stabilizer. For decoration: Approximately 1 kg of berries (raspberries, blackberries, currants, strawberries), a few tablespoons of whipped cream set aside from the above amount.