Fruit cheesecake
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ingredients
500 g Mascarpone 250 g soft cream cheese 1 tbsp crème fraiche 3 tbsp powdered sugar 2 handfuls frozen fruit (forest mix) 100 g white chocolate 2 tbsp Gustin fine potato starch Dr.Oetker 1 pk egg 150 g butter biscuits / bebe biscuits 50 g butter
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Baked cheesecake is my favorite classic, it is elegant and has so many possible delicious variations.
1.
Cheesecake Corpus: In a blender, blend biscuits, add melted butter and mix. Place baking paper in the bottom of the tin and press the biscuits onto the bottom and around the edges of the tin. Bake at 180 degrees Celsius for 5 min.
2.
Cream: Blend the fruit (overcooked) in a blender. Mix mascarpone, cottage cheese, cream and add in the pureed fruit mixture (only half if you want it two-tone) and sugar. Stir in the egg and starch and the cooled rotofoamed white chocolate. Then pour the mixture over the cake. Put in the oven to bake for about 50mins 170 degrees. Place a baking tray with water in the bottom of the oven. When the sides of the cheesecake start to brown a little and the middle is still a little shaky, the cake is done, leave to cool in the oven with the door ajar. Once cooled, it will firm up even more. Then put it in the fridge. After the cake has rested for at least 6 hours, I melted the chocolate and decorated it.
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