Bottomless cheesecake
- 275 g softened butter or margarine
- 350 g Sugar
- 1 packet vanillin sugar
- 1 pinch salt
- 9 eggs (size M)
- 2 untreated oranges
- 1250 g Lean quark
- 500 g Ricotta cheese
- 75 ml Milk
- 150 g semolina
- fat and breadcrumbs
- 3 EL Icing sugar for dusting
- Parchment paper
90 minutes
light
- 1.
- Put the fat in large pieces in a mixing bowl. Mix with the whisk of the hand mixer until foamy. Add the sugar, vanilla sugar and salt and stir until a creamy mixture is formed.
- 2.
- Separate eggs. Egg yolks under theStir the fat and sugar mixture. Wash oranges, rub dry and rub the peel. Squeeze 1 orange. Stir in the quark, ricotta, milk, semolina, orange peel and juice.
- 3.
- Beat the egg whites until stiff and add to the quark mixture. Carefully fold in with the whisk. Place the dough in a greased drip pan in the oven (approx. 30 x 35 cm) sprinkled with breadcrumbs and smooth out.
- 4.
- Bake in a preheated oven (electric stove: 175 ° C / convection: not suitable / gas: level 2) for about 1 hour. Cover with parchment paper after approx. 40 minutes. Let the cake cool down. Sprinkle with powdered sugar before serving.
1 piece approx:
- 340 kcal
- 1420 kJ
- 15 g protein
- 19 g fat
- 27 g carbohydrates
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