Ingrid's cheesecake with fruit

Ingredients for 1 servings:

• 250 g flour (for the dough)
• 1 tsp baking powder (for the dough)
• 1 pinch of salt (for the dough)
• 125 g butter, sweet cream butter (for the dough)
• 125 g sugar (for the dough)
• 1 small egg(s) (for the dough)
• 500 g low-fat curd cheese (for the cheese mixture)
• 1 vanilla pod(s) or 1 packet of Bourbon vanilla (for the cheese mixture)
• 150 g sugar (for the cheese mixture)
• 1 bag(s) of pudding powder, vanilla (for the cheese mixture)
• ¼ liter milk or cream (for the cheese mixture)
• 3 egg yolks (for the cheese mixture)
• 3 egg whites
• 150 g powdered sugar
• 1 pack of almond flakes
• Fruit from the can for topping

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Make a dough from the six ingredients and line a 28cm springform pan with it. Top with canned fruit of your choice (tangerines, peaches, apricots, or sour cherries). Mix the ingredients for the cheese mixture, spread it over the fruit, and bake for 40-50 minutes at 175°C (350°F) using top and bottom heat. Beat the three egg whites until stiff peaks form and gradually add 150g of powdered sugar. Spread over the cake, sprinkle with flaked almonds, and bake for another 10 minutes until the topping is golden brown.