Cheesecake with pomegranate and pistachios

Name: Cheesecake with pomegranate and pistachios
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 Pomegranate (approx. 125 g); 75 g Pistachio kernels; 1 kg Schichtkäse (20 % fat in dry matter); 7-10 Tbsp Peel of 1 untreated orange; 1/2 TEASPOON Cardamom powder; 200 g Icing sugar; 4 Eggs (size M); 1 package Cheesecake help; 1 TEASPOON Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 Pomegranate (approx. 125 g)
75 g Pistachio kernels
1 kg Schichtkäse (20 % fat in dry matter)
7-10 Tbsp Peel of 1 untreated orange
1/2 TEASPOON Cardamom powder
200 g Icing sugar
4 Eggs (size M)
1 package Cheesecake help
1 TEASPOON Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Grease

Directions

1
Halve the pomegranate and remove the seeds from the white flesh. Wash the seeds and dab dry. Grind 25 g pistachios finely and chop 50 g coarsely. Mix the pecorino cheese, orange peel, cardamom and 100 g icing sugar well. Separate the eggs, stir in the egg yolks one after the other. Add cheesecake aid and baking powder and mix in briefly. Mix with pomegranate seeds and chopped pistachio kernels, except for 2 tablespoons for sprinkling.
2
Beat the egg whites and 1 pinch of salt until stiff, adding 100 g icing sugar. Fold the egg white into the layered cheese mixture. Grease a springform pan (26 cm Ø) and sprinkle with ground pistachios. Pour in the cheese mixture, smooth it down and sprinkle with the remaining seeds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take out and let cool in the tin