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Fruit Cheesecake Recipe


4 egg whites

2 eggs, room temperature

1 teaspoon lemon zest

1 cup apple juice

1 cup blueberries

1 cup sliced mango

1 liter lemon-lime flavored carbonated beverage (e.g. Genever, Michelob Ultra Punch)

1 1/4 cups Apple

1 1/4 cups white sugar

3 cups shredded Cheddar cheese

1 cup chopped pecans


Using an electric mixer, Beat egg whites, egg yolks, lemon zest and apple juice together in medium bowl until foamy and light, about 7 minutes. Reserve 1 tablespoon of lemon juice for next steps. Beat remaining lemon juice in medium bowl until foamy, stirring in whipped cream, butter or margarine at speed of 1/2 min; stir into egg mixture.

Press crust into one 9 inch springform pan. Reserving green apple filling, lemon zest and juice for dessert (see note).

Layer peach slices on top of peach filling. Sprinkle blueberry filling on top of peach slice. Spread 1 tablespoon green apple filling over peach layer. Top peach slice with remaining peach slices. Drizzle over cheesecake. Arrange pecans over top of cheesecake; place cream cheese top of pie side down. Cover cheesecake with plastic wrap. Refrigerate 8-24 hours before serving, or overnight. Refrigerate 4 hours before serving, or freeze.


PenkLedy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I recalculated the lighting so that it should fry at 370 degrees by hand, instead of relying solely on digital Kalmachine. Still very good, charming show.