Ricotta-Lime Cheesecake

Ingredients

Directions

1. 1

   For the short pastry, mix 100 g butter in pieces, flour, 50 g sugar, 1 egg and 1 pinch of salt with the dough hooks of the hand mixer. Knead to a smooth dough with your hands. Wrap in cling film and chill for about 30 minutes. Then roll out the dough round (approx. 34 cm Ø) on a work surface dusted with flour. Line a springform pan (26 cm Ø) with it. Pull the dough up about 4 cm along the edge.

2. 2

   Prick the base several times with a fork. Put it in a cold place. Cream 125 g butter in pieces, 150 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer. Separate 4 eggs. Stir the egg yolks into the fat-sugar-mixture. Add quark, ricotta, corn semolina, lime juice and zest and stir in. Beat the egg whites until stiff, pour in 25 g sugar and fold in. Pour the quark ricotta cream onto the base. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Cover after about 40 minutes. Place the cake on a grid, remove from the edge of the mould and allow to cool in the mould.

3. 3

   Add quark, ricotta, corn semolina, lime juice and zest and stir in. Beat the egg whites until stiff, pour in 25 g sugar and fold in. Pour the quark ricotta cream onto the base. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour. Cover after about 40 minutes. Place the cake on a grid, remove from the edge of the mould and allow to cool in the mould. Sprinkle with white and yellow coloured sugar. Decorate with lime and lemon wheels and lemon balm

4. 4

   waiting time approx. 2 1/2 hours