Goldtröpfchen cheesecake
easy
90 mins
90 mins
Ingredients
- 150 g Butter
- 175 g Rusk
- 100 g Amaretti biscuits
- 1 can(s) (314 ml) Mandarin Oranges
- 3 Eggs (size M)
- 750 g Low-fat curd
- 250 g Sugar
- 1 1/2 packs Cream-flavoured pudding powder
- 1 package Vanillin sugar
- 7-10 Tbsp Juice of 1 lemon
- 150 ml Sunflower oil
- 1/2 l Milk
- 7-10 Tbsp Oil
Directions
- 1
Melt the butter and let it cool down a little. Mix the rusks and amaretti in the universal chopper. Mix breadcrumbs and butter in a bowl. Lightly brush the springform pan (approx. 26 cm Ø) with oil. Press half of the cookie crumbs with your hands to the edge (approx. 5 up). Put the remaining cookie crumbs in the tin and press them down on the bottom. Place the mould in a cool place for about 30 minutes.
- 2
Put the mandarins in a sieve and let them drain. Separate the eggs. Mix quark, 150 g sugar, pudding powder, egg yolks, vanillin sugar, lemon juice and oil. Add milk bit by bit while stirring. Pour about 1/4 of the mixture onto the base. Spread mandarins on top. Pour in the rest of the cheese mixture. Bake in the preheated oven, lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes
- 3
Beat the egg whites until stiff, then pour in 100 g of sugar. Take the cake out of the oven and carefully spread the meringue on top, leaving an approx. 1 cm wide edge. Bake for another 20 minutes
- 4
Remove the cake from the oven. Remove the cake from the edge with a knife and let it cool down in the mould on a cake rack for at least 6 hours, preferably overnight. The next day the gold droplets should have formed
Nutrition Facts
390 kcal
38 g
21 g
11 g
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