John Myers
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Fruity Cream Cheese Cake
The perfect fruity cream cheese cake recipe with a picture and simple step-by-step instructions.
For the cream:
- 3 Tl Baking powder
- 175 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs
- 2 tbsp Orange juice
- 8 sheet Galantine
- 750 g Lowfat quark
- 1 packet Grated lemon peel
- 75 g Sugar
- 1 packet Vanilla sugar
- 240 g Apricot halves, canned
- 250 g Raspberries
- 400 ml Cream
Aside from that:
- Powdered sugar
- Preheat the oven to 180 degrees. Mix the flour, baking powder, butter, sugar, vanilla sugar, eggs and orange juice into a uniform dough. Bake the dough in a springform pan (26cm) lined with baking paper for about 30 minutes. Take the bottom out, loosen it from the mold.
- Soak the galantine in cold water. Process the quark, lemon peel, sugar and vanilla sugar. Squeeze out the galantine, dissolve, stir with 3 tablespoons of quark, stir in the remaining quark, stir in the remaining quark.
- Drain the apricot well. Sort the raspberries. Finely parry the raspberries and apricots separately. Halve the quark cream and stir one type of fruit puree into each half. Whip the cream until stiff and cut in half.
- Fold a portion of cream under each of the quark fruit creams. Cut the cake base twice horizontally. Surround the lower base with a cake ring and coat with raspberry cream. Place the middle base on top and brush with the apricot cream.
- Place the top floor and press lightly. Chill the cake for 2 hours. Remove from the ring, sprinkle with powdered sugar and garnish with raspberries and serve.
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