Mixed Fruit Cheesecake

Author Ann Low

Prep Time 20

Cook Time 1

Total Time 1 20

Servings -8 servings

· · 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

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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