Pistachio cheesecake

Name: Pistachio cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 220 g Sugar; 2 packages Vanillin sugar; 75 g Flour; 70 g Cornstarch; 1 heaped Tsp baking powder; 6 sheets Gelatine; 1 Lime; 500 g Edible quark (20 % fat in dry matter); 100 g Pistachio kernels; 400 g Whipped cream; 400 g different coloured melon slices (e.g. water, honey and galia melon); 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
220 g Sugar
2 packages Vanillin sugar
75 g Flour
70 g Cornstarch
1 heaped Tsp baking powder
6 sheets Gelatine
1 Lime
500 g Edible quark (20 % fat in dry matter)
100 g Pistachio kernels
400 g Whipped cream
400 g different coloured melon slices (e.g. water, honey and galia melon)
7-10 Tbsp Grease

Directions

1
Separating eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 125 g sugar and 1 packet of vanillin sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve over the egg mixture and fold in. Grease a square springform pan (24 x 24 cm), pour in the mixture and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Remove the sponge cake from the oven, remove from the rim after approx. 10 minutes and let it cool down.
2
Soak gelatine in cold water. Wash the lime and grate dry. Grate the skin thinly and squeeze the lime. Mix quark, 100 g sugar, 1 packet of vanillin sugar and lime juice. Crush/pulp 80 g pistachios, lime zest and approx. 3 tablespoons of the quark mixture in the universal chopper. Squeeze and dissolve the gelatine. Stir in 3 tablespoons of quark cream, then stir back into the remaining cream. Halve the cream. Mix one half with the pistachios. Whip the cream until stiff and cut in half. Stir 1 half each into the quark and pistachio cream.
3
Stir in 3 tablespoons of quark cream, then stir back into the remaining cream. Halve the cream. Mix one half with the pistachios. Whip the cream until stiff and cut in half. Stir 1 half each into the quark and pistachio cream. Put the edge of the springform pan around the sponge cake again. Fill the quark and pistachio cream with a tablespoon into the form, smooth it down and put it in a cool place for at least 1 hour. Cut out small and large balls from the melon slices with a ball cutter. Finely chop 20 g pistachios. Cut the cake into 12 pieces. Sprinkle with pistachios and decorate with melon balls
4
Put the edge of the springform pan around the sponge cake again. Fill the quark and pistachio cream with a tablespoon into the form, smooth it down and put it in a cool place for at least 1 hour. Cut out small and large balls from the melon slices with a ball cutter. Finely chop 20 g pistachios. Cut the cake into 12 pieces. Sprinkle with pistachios and decorate with melon balls