Cheesecake with Blood Orange and Sea Buckthorn

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Cheesecake with Blood Orange and Sea Buckthorn
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1 hr
ready in 5 h.
Ready in


3 eggs
75 grams sugar
75 grams Pastry flour
1 teaspoon Baking powder
1 pinch salt
For the cheesecake
250 grams Quark (or mascarpone)
200 grams Yogurt (0.1% fat)
250 milliliters Whipped cream
5 sheets gelatin
4 centiliters Orange liqueur
50 milliliters Sea buckthorn syrup (to taste)
For the topping
5 Blood orange
125 grams Orange marmalade
How healthy are the main ingredients?
Whipped creamsugareggsalt

Preparation steps


For the crust: Separate the eggs. Whisk the egg yolks with half the sugar until white and fluffy. Whip the egg whites with salt until stiff, sprinkling in remaining sugar as you whip, then fold into the egg yolk mixture. Fold the sifted flour into the egg mixture. Line a baking sheet with parchment paper and place a baking frame on top. Pour in the batter, smooth the surface and bake in a preheated oven at 180°C (approximately 350°F) for about 12-15 minutes, until golden brown. Remove from oven and let cool. Run a knife around the edges to loosen crust from cake frame.


For the cheesecake filling, bloom the gelatin in cold water. Whisk the quark, yogurt and seaberry syrup together until smooth. Peel the blood oranges and cut into segments. Reserve juice from cutting segments and squeeze juice from remaining pulp. Heat half of the orange juice with the orange liqueur, add gelatin and stir until melted. Stir in a little cheesecake filling then fold back into the main cheesecake mixture. Whip the heavy cream to stiff peaks then fold in. Spread over the tart base and chill for 2 hours.


Arrange the orange segments over the chilled cheesecake. Heat reserved orange juice with orange marmalade then spread generously over orange segments. Let cool for about 2 hours, release from the mold and serve, cut into rectangular pieces.