Pomegranate cheesecake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the base, crumble the speculoos finely. Take off one tablespoon for decoration and put it aside. Melt the butter in a small pot. Mix well with the speculoos. Line the bottom of a springform pan (26 cm Ø, 7 cm high springform pan rim) with baking paper. Put the speculoos crumbs into the form and press them evenly with your hands on the bottom. Put in a cool place for about 30 minutes.

2. 2

   In the meantime clean, wash and cut 2 figs into six. Whip the eggs until thick and creamy white. Whip the sugar, 1 packet of vanilla sugar and salt with the whisk of a hand mixer until thick and creamy. Add the quark and mascarpone and stir in. Sift the pudding powder and sauce powder on top and stir in. Dust the figs with starch and carefully fold into the quark and mascarpone mixture. Pour onto the base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. Cover the cake with aluminium foil 20 minutes before the end of the baking time. Remove from the oven, place on a grid and let it rest for about 10 minutes. Remove from the edge of the springform pan with a knife. Leave to cool overnight in the mould. Clean, wash and cut 2 figs into six.

3. 3

   Pour onto the base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. Cover the cake with aluminium foil 20 minutes before the end of the baking time. Remove from the oven, place on a grid and let it rest for about 10 minutes. Remove from the edge of the springform pan with a knife. Leave to cool overnight in the mould. Clean, wash and cut 2 figs into six. Knock the seeds out of the pomegranate with the back of a spoon. Drain on kitchen paper. Whip the cream with the whisk of the hand mixer until stiff, pour in 1 packet of vanilla sugar. Remove the cheesecake from the mould, place on a cake plate and spread the surface loosely with cream. Decorate with figs and pomegranate and sprinkle with speculoos crumbs and pistachios. Decorate with mint

4. 4

   Knock the seeds out of the pomegranate with the back of a spoon. Drain on kitchen paper. Whip the cream with the whisk of the hand mixer until stiff, pour in 1 packet of vanilla sugar. Remove the cheesecake from the mould, place on a cake plate and spread the surface loosely with cream. Decorate with figs and pomegranate and sprinkle with speculoos crumbs and pistachios. Decorate with mint

Nutrition Facts

KCAL
570 kcal

CARBS
34 g

FATS
42 g

PROTEINS
13 g