Cheesecake with Cornmeal and Orange Aroma

Ingredients

• butter (for the pan)
• 5 tbsp cornmeal (to dust)
• 6 Eggs
• 1 pinch salt
• 1 untreated orange
• 250 g sugar
• 150 g cornmeal (polenta)
• 0.5 tsp Baking powder
• 1 kg quark (40% fat)
• 200 g mascarpone (80% fat)
• 200 g sour cream (10% fat)
• 60 g pine nuts
• 2 tbsp white sugar
• 5 tbsp powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Grease a baking tray well and dust it with cornmeal.

2. 2.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 5 tbsp sugar, continuing to beat until a glossy, firm foam forms. Wash the orange hot and finely grate its zest. Whisk the yolks with the remaining sugar and orange zest until frothy. Stir in the cornmeal and baking powder, then blend smoothly with quark, mascarpone, and sour cream. Gently fold in the egg white foam and spread the mixture onto the prepared tray. Sprinkle pine nuts on top and bake in the preheated oven for 30-35 minutes. Ten minutes before the end of baking, dust the cake with sugar and finish baking until golden brown. Remove, let cool, dust with powdered sugar, and cut into pieces.