Soft Fruit Cream Cheese Cake

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Soft Fruit Cream Cheese Cake
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
1
For the base
1 ⅔ cups all-purpose flour
0.333 cup sugar
cup butter (chopped)
1 egg
For the topping
cup dried Apricot
cup Apple juice
3 eggs (separated)
3 ½ cups cream cheese
cup sugar
¼ cup Corn starch
1 Vanilla bean (seeds scraped out)
1 tablespoon lemon juice
powdered sugar
How healthy are the main ingredients?
cream cheeseApple juicesugarApricotsugaregg

Preparation steps

1.
To make the base, mix together the flour, sugar and a pinch of salt and pile it onto the work surface. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead together to form a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a cake tin with butter.
3.
Soften the apricots in apple juice.
4.
Mix together the egg yolks, cheese, sugar, cornflour, vanilla seeds and lemon juice. Beat the egg whites with a pinch of salt until stiff and fold into the egg white mixture. Drain the apricots, slice them and stir them into the topping mixture.
5.
Roll out the pastry on a floured work surface so that it is slightly larger than the cake tin. Place the pastry into the tin creating an edge all the way round. Spread the mixture onto the base and bake for 45-60 min until golden brown. Cover with greased baking paper if the cake browns too quickly.
6.
Remove the cake from the oven, leave to cool, remove from the tin, dust with icing sugar and serve in slices.