Name: Fruity cheesecake
Cook time: 75 min
Total time: 75 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 320.00 ml flour cake; salt pinch; 100.00 g butter cold, diced; 30.00 ml castor sugar; 1.00 egg yolks extra large, lightly whisked; 30.00 ml water iced; 750.00 g cottage cheese smooth; 200.00 ml castor sugar; 4.00 eggs extra-large; 125.00 ml flour cake, sifted; 250.00 ml sour cream; 250.00 ml fruit mincemeat; 10.00 ml orange liqueur; 15.00 ml orange zest only

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Ingredients (14)

PASTRY

320.00 ml	flour — cake
	salt — pinch
100.00 g	butter — cold, diced
30.00 ml	castor sugar
1.00	egg yolks — extra large, lightly whisked
30.00 ml	water — iced

FILLING

750.00 g	cottage cheese — smooth
200.00 ml	castor sugar
4.00	eggs — extra-large
125.00 ml	flour — cake, sifted
250.00 ml	sour cream
250.00 ml	fruit mincemeat
10.00 ml	orange liqueur
15.00 ml	orange — zest only

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Method:

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.