Creamy cheesecake with fruit topping

Ingredients for 1 servings:

• 200 g wheat flour
• 1 tsp baking powder
• 75 g sugar
• 1 pinch of salt
• 100 g butter, cold
• 1 egg yolk
• 2 tbsp lemon juice
• Flour for kneading
• 200 g sugar
• 3 tbsp cornstarch
• 600 g cream cheese
• 200 g quark
• 150 g whipped cream
• 1 egg(s)
• 1 egg white
• 1 ½ tbsp lemon juice
• 250 g sour cream
• 2 tbsp sugar
• 1 packet of vanilla sugar
• 1 tsp lemon juice
• 1 can of tangerine(s)
• 125 g strawberries
• 125 g blueberries
• 125 g raspberries
• 125 g blackberries
• 1 kiwi(s), green, still firm
• 1 pack of cake glaze, clear
• 2 tbsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 20 minutes

from a 26 cm springform pan, approx. 8 pieces

For the shortcrust pastry, mix flour, baking powder, sugar, and salt. Add the butter from the refrigerator, cut into pieces, the egg yolk, and lemon juice. Mix everything with a dough hook until the mixture holds together in crumbs, then press together to form a dough. Cover the work surface with flour and knead the dough briefly and vigorously. Wrap the dough in cling film or a click box in the refrigerator for about 30 minutes. Remove the dough from the refrigerator and knead it vigorously again. Line the greased springform pan (26 cm diameter) with a base and rim 0.5-1 cm high. Prick the base several times with a fork and pre-bake in the oven at 180°C (top/bottom heat) for 10-12 minutes. The dough should then be lightly browned. Meanwhile, place the cream ingredients in a mixing bowl and mix until creamy. Avoid using a mixer; use a spoon instead. Spread the cream over the pre-baked cake and bake for 45-50 minutes, then remove the cake from the oven. Mix the icing ingredients together, spread evenly over the cake, and bake for another 5-10 minutes. Remove the cake from the oven and let it cool for at least 2.5 hours. Place the mandarins in a sieve and let it drain. Hull the strawberries. Peel the kiwi, slice them, and then halve them again. Spread the fruit generously over the finished cake. Prepare the icing with sugar and 250 ml water and carefully pour it over the fruit. Let the cake cool for one hour.