Zebra cheesecake with raspberries
easy
90 mins
90 mins
Ingredients
- 1 untreated orange
- 150 g Dark chocolate
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 250 g Low-fat curd
- 600 g Double cream cream cheese
- 12 TABLESPOONS Milk
- 225 g Sugar
- 2 packages Pudding powder "Vanilla Flavor"
- 350 g Raspberries
- 1 package Vanillin sugar
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash orange hot, rub dry and grate peel. Halve the orange and squeeze it. Roughly chop the chocolate and melt in a bowl over a warm water bath
- 2
Separate eggs. Beat the egg whites and 1 pinch of salt until stiff with the whisk of the hand mixer. Put the curd and cream cheese in a bowl and stir until smooth. Stir in egg yolks, 7 tbsp. milk, sugar, pudding powder, orange peel and orange juice one after the other. Carefully fold in the beaten egg white. Halve the mixture. Carefully stir the liquid chocolate and 5 tbsp. milk into one half.
- 3
Grease a springform pan (26 cm Ø) and dust with flour. Place the masses alternately with 2 tablespoons always in the middle (on the same spot) of the form. Bake the cake in the preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for about 50 minutes. After about 40 minutes of baking time cover the cake with aluminium foil. Let the cake cool down in the switched off oven with the door open
- 4
Raspberries selected. Puree 100 g raspberries with vanilla sugar and mix carefully with the remaining raspberries. Remove the cake from the mould. Place on a cake plate and spread the raspberries on the cake
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
410 kcal
36 g
23 g
13 g
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