- For the cheesecake
- 500 grams Quark
- 500 grams cream cheese
- 75 grams sugar
- 2 tablespoons Vanilla sugar
- 11 sheets clear gelatin
- 200 milliliters cold Whipped cream
- 1 tablespoon Sicilian Pistachio liqueur (if desired)
- For the garnish
- 200 grams chopped Shelled pistachio
Process the ladyfingers in a food processor to form crumbs. Mix with the melted butter and pour into a parchment-lined springform pan. Spread evenly over the base, press down and chill.
Place the gelatine in cold water.
Mix the quark with cream cheese, sugar and vanilla sugar until smooth. Soften the gelatine in cold water, then place in a small pot, dripping wet, and dissolve over low heat. Stir in 2 tablespoons of cream cheese mixture, then mix quickly with the remaining cream cheese mixture. Stir in the liqueur, if desired. Beat the cream until stiff and fold it into the cream cheese mixture. Pour the mixture on top of the crust, smooth and refrigerate for at least 4 hours.
After the cheesecake is well chilled, remove from the mold and place on a cake plate. Sprinkle with the chopped pistachios and serve immediately.