Oriental Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 350 g flour
- 100 g almond (s), round
- 250 g butter
- 100 g suar, brown
- 2 tablespoon rum, or water
- 1 teaspoon cinnamon
- 4 tablespoon water
- 1 lemon (s), including the grated zest
- Fat, for the shape
- Flour, for the mold
For the filling:
- 200 g fi (s), dried
- 200 g apricot (s), dried
- 5 egg (s), separated
- 400 g cream cheese
- 700 g low-fat quark
- 100 g semolina
- 100 g suar, brown
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 pinch ginger powder
- 1 teaspoon vanilla
- 1 lemon (s), including the grated zest
- 1 tablespoon orange liqueur, or orange juice
Print Recipe
Pin Recipe Instructions
- Dough:
- Knead all ingredients into a smooth dough, wrap in foil and refrigerate for 30 minutes. In the meantime, soak the figs and apricots in hot water.
- Filling:
- Mix the egg yolks with the cream cheese, quark, semolina, sugar, spices and orange liqueur.
- Beat the egg whites until stiff and fold carefully into the mixture.
- Dry and finely chop the figs and apricots.
- Grease a 28 springform pan and sprinkle with flour. Line with the prepared dough and form a 5 cm high edge.
- Pour half of the cheese mixture into the mold, spread the chopped dried fruits on top and cover with the remaining cheese mixture.
- Bake the cake in the middle of the oven at 160 ° C for 30 minutes. Then reduce the temperature to 140 ° C and bake for another 30 minutes. Pierce the cake lightly several times with a fork and finish baking in 5-10 minutes.
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