Baked orange cheesecake

Name: Baked orange cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp 125+123 g butter/ margarine; 7-10 Tbsp 75 + 175 g sugar; 200 g Flour; 5 Eggs (size M); 100 g Marzipan raw mass; 50 g Almond kernels; 30 g Pistachio kernels; 750 g Low-fat curd; 30 g Semolina; 100 ml Orange juice; 7-10 Tbsp Grease; 2 Oranges; 1 TABLESPOON Icing sugar; 7-10 Tbsp Orange

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp 125+123 g butter/ margarine
7-10 Tbsp 75 + 175 g sugar
200 g Flour
5 Eggs (size M)
100 g Marzipan raw mass
50 g Almond kernels
30 g Pistachio kernels
750 g Low-fat curd
30 g Semolina
100 ml Orange juice
7-10 Tbsp Grease
2 Oranges
1 TABLESPOON Icing sugar
7-10 Tbsp Orange

Directions

1
For the base, knead 125 g fat, 75 g sugar, flour and 1 egg into a smooth dough. Cover and chill for about 30 minutes. Finely dice the marzipan, chop the almonds coarsely. Mix both with the pistachios
2
Separate 4 eggs. Cream 125 g fat and 175 g sugar. Add quark, egg yolk, semolina and orange juice and stir in. Beat the egg white until stiff and fold in
3
Roll out the dough on a little flour until round (approx. 28 cm Ø). Put it into a greased springform pan (26 cm Ø) and press it up a little at the edges. Prick the base several times. Pour in almond mixture. Peel and slice oranges and place them vertically on the edge of the tin. Pour in quark mixture
4
Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 1-11/4 hours. Cover after 30-40 minutes if necessary. Let it cool down. Dust with icing sugar. Decorate with orange if necessary.