Strudel cheesecake (recipe variant)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Pass the raspberries through a sieve into a pot (should give about 75 ml). Bring the raspberry puree to the boil. Mix 1/2 teaspoon starch and a little water until smooth, use to bind the raspberry puree slightly (if the puree becomes too thick, dilute it again with a little water). Remove from the heat, pour into a bowl and allow to cool. Melt the butter and let it cool down a little.

2. 2

   Grind the butter biscuits and amaretti in the universal chopper. Pour into a bowl and mix with butter. Lightly coat a springform pan (approx. 26 cm Ø) with oil. Press about half of the cookie crumbs with your hands to the edge (approx. 5 up). Put the remaining biscuit crumbs in the tin and press them down on the bottom. Place the mould in a cool place for about 30 minutes. Wash orange hot, rub dry and grate peel. Halve the orange and squeeze 1 half. Mix mascarpone, quark, sugar, vanilla sugar and orange peel until creamy. Stir in eggs and 2 tablespoons orange juice. Sift 30 g starch over the mixture and fold in.

3. 3

   Wash orange hot, rub dry and grate peel. Halve the orange and squeeze 1 half. Mix mascarpone, quark, sugar, vanilla sugar and orange peel until creamy. Stir in eggs and 2 tablespoons orange juice. Sift 30 g starch over the mixture and fold in. Put half of the quark mixture into the mould. Spread a little raspberry puree in patches, using a spoon handle to draw streaks. Carefully add the rest of the quark mixture, leaving about 1 cm space around the edge of the biscuit. Spread a little more raspberry puree on top and draw streaks. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove the cake and let it cool down

4. 4

   Put half of the quark mixture into the mould. Spread a little raspberry puree in patches, using a spoon handle to draw streaks. Carefully add the rest of the quark mixture, leaving about 1 cm space around the edge of the biscuit. Spread a little more raspberry puree on top and draw streaks. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove the cake and let it cool down

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
37 g

FATS
27 g

PROTEINS
10 g