Cheesecake with pears and apples, served with a delicious Pharisee

Ingredients for 1 servings:

• 140 g butter
• 70 g sugar
• 1 egg(s)
• 250 g flour
• 1 pinch of salt
• Fat for the mold
• 180 g sugar
• 1 cup of cream (200 ml)
• ½ cup water (use the empty cream cup for measuring)
• 1 tbsp flour
• 7 eggs
• 500 g low-fat curd cheese
• 250 g cream cheese
• 1 large apple
• 1 large pear(s)
• 2 sugar cubes
• e.g. espresso or strong coffee
• 2 tbsp rum (54%)
• 1 tbsp cream

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 5 minutes

very tasty and goes down well at parties.

For the dough, quickly knead all ingredients into a shortcrust pastry. Wrap the dough in cling film or aluminum foil and refrigerate. For the filling, first separate the eggs. Beat the sugar and egg yolks with a hand mixer or whisk until frothy, until the sugar has dissolved. Now gradually add both types of quark, the cream, and the water and mix well. Press the dough into a greased springform pan (26 or 28 cm), lining the entire edge with dough. Then cut the apple and pear into thin, fine slices. Arrange the slices evenly on the dough until the edge is barely visible. Cover the edges with the fruit, if desired; you can of course use more apples and pears if necessary or desired. Now beat the egg whites until stiff, sift the tablespoon of flour over it, and carefully fold it into the quark mixture. Pour the filling into the springform pan. If you have any leftover fruit slices, scatter them over the surface of the cheesecake. Now bake the cake in a preheated oven at 175°C (top/bottom heat) for about 75 minutes. After about 30 minutes, carefully cover the cake with aluminum foil, removing the foil occasionally and placing it back on top, as otherwise there is a risk that it will stick. Allow the cheesecake to cool completely before cutting. For the Pharisee, put the 2 sugar cubes in a tall glass or, even better, in a Pharisee place setting. Pour the 2-3 tablespoons of rum over the sugar, allowing it to completely absorb the rum. Then boil the coffee and pour it over the rum-sugar. Whip the cream until stiff and pour it over the surface of the Pharisee. Now add a straw and the Pharisee is ready.