Cheesecake Hawaii

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put 400 g flour, 100 g sugar, 1 packet vanilla sugar, salt, 2 eggs and butter in small pieces in a mixing bowl and knead with the dough hooks of the hand mixer. Finally, knead the mixture with your hands, wrap in cling film and refrigerate for about 30 minutes. Roll out cooled shortcrust pastry evenly on a greased fat pan (38x34 cm). Prick the base several times with a fork. Drain pineapple well on a sieve.

2. 2

   Wash lemon and lime thoroughly, dab dry and finely grate the peel. Separate 8 eggs. Put quark, egg yolk, 150 g sugar, 2 packets of vanillin sugar, 25 g flour, cornstarch, grated lemon and lime peel in a large bowl and mix. Beat the egg whites until stiff and finally pour in 100 g sugar. Fold the beaten egg whites in portions into the quark mixture and spread on the shortcrust pastry base. Place pineapple slices next to each other on the quark mixture and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for 35-40 minutes. Let the cheesecake cool down in the fat pan. Heat up the jelly and put a blob in the middle of each pineapple slice. Allow the jelly to set and cut the cake into squares so that there is a pineapple slice on each piece.

3. 3

   Place pineapple slices next to each other on the quark mixture and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ gas: level 2) for 35-40 minutes. Let the cheesecake cool down in the fat pan. Heat up the jelly and put a blob in the middle of each pineapple slice. Allow the jelly to set and cut the cake into squares so that there is a pineapple slice on each piece. Halve the pieces diagonally and sprinkle with pistachios. Arrange on a plate and serve decorated with cocktail cherries and mint

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
260 kcal

CARBS
35 g

FATS
9 g

PROTEINS
9 g