Citrus cheesecake

For 12 pieces
  • 50 g Butter
  • 1 Organic Orange
  • 1 pack (approx. 100 g) rolls 'Cigarette Russe'
  • 4 sheets gelatine
  • 1 lemon
  • 150 g whipped cream
  • 250 g quark 820% fat i. d. Tr.)
  • 150 g Whole milk yogurt
  • 150 g Mascarpone
  • 175 g Sugar
  • 1 pink grapefruit
  • oil
20 minutes
very easy
1.
Melt butter, from Take the stove out and let it cool down. Brush the bottom of a springform pan (22 cm Ø) with oil. Wash the orange, rub dry and thinly rub the peel. Set aside 1 wafer roll to decorate. Finely mix the remaining rolls in the universal chopper. Mix the butter, orange zest and biscuit crumbs and place on the bottom of the springform pan. Press the mass on and put in the cold
2.
Soak the gelatine in cold water. Halve the lemon and squeeze 1/2 lemon. Whip the cream. Mix the quark, yoghurt, mascarpone, lemon juice and 75 g sugar. Squeeze out the gelatine and put inmelt in a small saucepan. Stir in 3 tablespoons of cream, then stir into the rest of the cream. Carefully fold in the cream. Pour the cream into the mold, smooth it out and refrigerate for at least 4 hours
3.
Peel the grapefruit so that the white skin is completely removed. Cut half a grapefruit into thin slices. Boil 100 g sugar and 100 ml water. Add grapefruit slices and simmer for 2-3 minutes. Remove the grapefruit slices, drain them and let them cool. Remove the cake from the mold and decorate with grapefruit slices and the rest of the pastry rolls
4.
Waiting time approx. 4 1/4 hours
1 piece approx.:
  • 240 kcal
  • 1000 kJ
  • 5 g protein
  • 17 g fat
  • 16 g carbohydrates

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