Cheesecake with pistachio kernels

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 1 pinch Salt
  • 150 g Sugar
  • 1 untreated orange
  • 1 untreated lemon
  • 500 g Low-fat curd
  • 100 g Whipped cream
  • 20 g Cornstarch
  • 2 TABLESPOONS Pistachio kernels
  • 7-10 Tbsp Grease

Directions

  1. 1

    Beat the eggs, salt and sugar until frothy. Rinse citrus fruits with hot water, grate dry and finely grate half of the peel at a time. Squeeze the fruit

  2. 2

    Mix the grated citrus peel, 3 tablespoons orange juice, 1 tablespoon lemon juice, quark, cream and starch. Stir in egg mixture. Grease a springform pan (24 cm Ø). Fill in quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes

  3. 3

    Take out the cake and let it cool down. Chop the pistachio kernels and sprinkle them over the cheesecake before serving. Whipped cream tastes good with it

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
150 kcal
CARBS
17 g
FATS
5 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCake

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