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.
n a large bowl, mix the flour with the baking powder.
Add the grated cold butter and rub it into the flour using your fingertips until it becomes sandy in texture.
Add the sugar and vanilla extract.
In a separate bowl, beat the egg yolks with a pinch of salt, then pour them over the flour mixture.
Add the 2 tablespoons of sour cream.
Knead quickly until you get a non-sticky dough.
Chill the dough in the refrigerator for 10 minutes.
Reserve ¼ of the dough for the crumble topping.
Press the remaining dough into a baking tray using your fingers.
Place the tray in the preheated oven at 180°C (356°F) while you prepare the filling.
Whip the egg whites until stiff.
In a large bowl, mix:
the cheese
the sugar
the pudding powder or cornstarch
Gently fold in the whipped egg whites in 2 additions.
Pour the cream filling over the partially baked crust.
Mix the ~500 g drained fruit with the remaining ¼ dough.
Sprinkle this mixture evenly over the cream.
Bake for 40–45 minutes at 180°C (356°F), until the edges are golden and the cream is set.
