Mixed Fruit Cheesecake 杂果乳酪蛋糕

I’ve been  baking the same traditional Christmas fruit cakes (here), using my own recipe, as gifts for my friends every year. So this year. I decided to bake something different and simple; mixed fruit cheesecake that requires no soaking of the mixed fruit, a shorter baking time, and it can be served immediately after being chilled. This mixed fruit cheesecake is dense but not heavy or very dry. It has a citrusy lemon taste with a hint of rum that is perfect to enjoy with a cup of hot coffee.

Mixed Fruit Cheesecake

Author Ann Low

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 6 -8 servings

Ingredients

 

• · · Biscuit base
• · · 120g digestive biscuits - 1 cup
• · · 2 tbsp ground almond
• · · 80g - 1/3 cup melted butter
• · Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs - then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the pan in the fridge for later use.
• ·
• · Filling
• · · 3 egg yolks
• · · 30g caster sugar - 2 tbsp
• · · 250g cheese cream - room temperature (8.82oz)
• · · 1tsp vanilla extract
• · · 1.5 tbsp lemon juice
• · · lemon zest from 1 lemon
• · · 1 tbsp rum
• · · 80g cake flour or plain flour - sifted (2/3 cup)
• · · 15g ground almond - 1/8 cup
• · · 100g dried mixed fruit - 1/2 cup
• · ·
• · · 3 egg whites
• · · 35g sugar - 4 tbsp
• · ·
• · · 1 tbsp apricot jam + ½ tbsp hot water

Instructions

 

• Beat the egg yolks and sugar until pale. Beat in cream cheese, lemon juice, zest, rum and vanilla extract, mix well.
• Pour in flour and ground almond, mix well and transfer to a large bowl. Mix in the dried mixed fruit and fold well with a rubber spatula.
• In a clean bowl, whisk the egg whites till foamy. Add sugar in batches and whisk to stiff peak. and fold into the cheese cream mixture in 3 batches with a rubber spatula.
• Turn into the prepared cake pan and drop more dried mixed fruit on top and bake in preheated oven 165 deg C for about 55-60 minutes.
• Brush cake with apricot jam and let it cool Then chill cake for 2-3 hours before removing cake from pan and cut to serve.

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• 杂果乳酪蛋糕

• 这款杂果乳酪蛋糕做很法简单，不须淋上大量的兰姆酒，烘烤好后冷藏即可享用或送人了
• 材料：

• 准备一个8寸圆形烤盘，傍边抹油，底部铺纸

• 饼底

1. 120克 消化饼
2. 2 汤匙 杏仁粉
3. 80克 牛油

• 将饼干放入保鲜袋中，用擀面棍压碎饼干，然后用手把饼干碎与融化牛油抓匀，压入烤盘底部，压平压紧。铺好饼干后，放入冰箱备用。
• 馅料：