Cheesecake without bottom

Name: Cheesecake without bottom
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 275 g soft butter or margarine; 350 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 9 Eggs (size M); 2 untreated oranges; 1250 g Low-fat curd; 500 g Ricotta cheese; 75 ml Milk; 150 g Semolina; 7-10 Tbsp Fat and breadcrumbs; 3 TABLESPOONS Icing sugar for dusting; 7-10 Tbsp parchment paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

275 g soft butter or margarine
350 g Sugar
1 package Vanillin sugar
1 pinch Salt
9 Eggs (size M)
2 untreated oranges
1250 g Low-fat curd
500 g Ricotta cheese
75 ml Milk
150 g Semolina
7-10 Tbsp Fat and breadcrumbs
3 TABLESPOONS Icing sugar for dusting
7-10 Tbsp parchment paper

Directions

1
Place the fat in large pieces in a mixing bowl. Whisk with the whisk of the hand mixer until foamy. Add sugar, vanilla sugar and salt and stir until a creamy mixture is formed.
2
Separate eggs. Stir the egg yolks into the fat-sugar mixture. Wash and dry oranges and grate the peel. Squeeze 1 orange. Stir in quark, ricotta, milk, semolina, orange peel and orange juice.
3
Beat the egg whites until stiff and add to the curd mixture. Carefully fold in with a whisk. Put the dough into a greased, breadcrumbed pan of the oven (approx. 30 x 35 cm) and smooth it down.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 1 hour. If necessary, cover with parchment paper after about 40 minutes. Let the cake cool down. Dust with icing sugar before serving.