Fruity cheesecake

Recipe from: 12/9/1999 12:00:00 AM
Ingredients 16
Servings 1


Serving Change
  • 320
    cake flour
  • pinch salt
  • 100
    cold butter, diced
  • 30
    castor sugar
  • 1
    extra-large egg yolk, lightly whisked
  • 30
    iced water
  • 750
    smooth cottage cheese
  • 200
    castor sugar
  • 4
    extra-large eggs
  • 125
    cake flour, sifted
  • 250
    sour cream
  • 250
    Fruit mince
  • 10
    orange liqueur
  • 15
    finely grated orange rind


Start with the pastry: Sift the cake flour and salt together and rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar and Mix lightly with a fork. Cut in the egg yolk with a blunt knife and gradually add iced water until soft crumbs start forming. Lightly gather the crumbs in the palm of your hand and press into a ball. Cover with plastic wrap and chill for about 30 minutes. Preheat the oven to 200 ºC and spray a 20 cm loose-bottomed cake tin with non-stick spray. Roll out the dough and line the tin. Line the pastry with baking paper and fill with dry beans. Bake blind for about 10 minutes. Remove the paper and beans and bake the crust for another few minutes until the base is dry. Lightly beat the remaining egg white and use to brush the base of the crust. Leave the crust to cool. Reduce the oven temperature to 160 ºC. Mix the cottage cheese and castor sugar and beat the eggs in one by one. Fold in the cake flour and sour cream and divide the mixture in two. Fold the fruit filling into the one half and spoon into the baked crust. Add the liqueur and orange rind to the remaining mixture and spoon over the fruity layer. Bake for 1 hour or until the filling has just set. Switch off the oven and leave the cheesecake in the oven for 15 minutes. Open the oven door slightly and leave to cool completely in the oven. Makes 1 medium-sized cheesecake.

Read more on: bake  |  dairy


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