A quick and delicious cheesecake made with a soft crust, creamy filling, and sweet canned fruit — perfect when you want a dessert without spending hours in the kitchen.
Sheet Pan Cheesecake – Full Recipe (with canned fruit) |Cheesecake la tavă – Rețeta completă (cu fructe din compot)
Ingredients
For the crust
For the cream filling
For the fruit layer
Instructions
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Prepare the crust
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n a large bowl, mix the flour with the baking powder.
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Add the grated cold butter and rub it into the flour using your fingertips until it becomes sandy in texture.
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Add the sugar and vanilla extract.
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In a separate bowl, beat the egg yolks with a pinch of salt, then pour them over the flour mixture.
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Add the 2 tablespoons of sour cream.
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Knead quickly until you get a non-sticky dough.
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Chill the dough in the refrigerator for 10 minutes.
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Reserve ¼ of the dough for the crumble topping.
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Press the remaining dough into a baking tray using your fingers.
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Place the tray in the preheated oven at 180°C (356°F) while you prepare the filling.
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Prepare the cream filling
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Whip the egg whites until stiff.
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In a large bowl, mix:
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the cheese
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the sugar
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the pudding powder or cornstarch
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Gently fold in the whipped egg whites in 2 additions.
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Assemble the cheesecake
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Pour the cream filling over the partially baked crust.
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Mix the ~500 g drained fruit with the remaining ¼ dough.
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Sprinkle this mixture evenly over the cream.
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Bake
Bake for 40–45 minutes at 180°C (356°F), until the edges are golden and the cream is set.
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Serving
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• Let it cool completely before slicing.
• It tastes amazing cold, straight from the fridge.