Ads baseless cheesecake with fruit in a hurry

Ingredients for 1 servings:

• 2 eggs
• 1 cup sugar, half to taste
• 1 tsp lemon zest, optionally orange zest or lemon/orange peel
• 1 cup flour
• 1 tsp baking powder
• 1 package of cream powder (paradise cream) or vanilla pudding powder
• 500 g cream cheese
• ½ cup oil
• 2 cans of mandarin oranges or 1 jar of morello cherries or similar
• 1 tbsp breadcrumbs or ground almonds or nuts
• Butter for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 20 minutes

simply mix everything together – in the oven in no time

Note: Instead of a mug, I use a 250 ml mustard jar, leaving a 1 cm gap at the top. Whisk the eggs, sugar, and zest well. Mix the flour with the baking powder and pudding powder, stir in, and immediately stir in the quark and oil. Mix everything thoroughly. Drain the fruit well in a sieve. Preheat the oven to 175°C (350°F) fan/convection oven; I bake the cake in a combi microwave using fan/convection oven only. Take a 26 cm springform pan, line the bottom with baking paper, butter the edges, and add 1 tablespoon of breadcrumbs, almonds, or nuts. Turn the pan so that the edges are “crumbed” afterward. Simply leave the rest in the pan. Pour half of the batter into the pan and smooth it slightly, spread some of the fruit on top, then pour the rest of the batter on top and smooth it down. Arrange any remaining fruit decoratively on the cake. Bake the cake for 70 minutes at 175°C (350°F) fan-assisted oven. Let it cool slightly, then remove it from the pan. The baking paper will easily transfer it to a plate.