Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Mixture
Cheesecake
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper
How it's done
Base
Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the pistachio spread and salt, mix, spread over the base of the prepared cake tin. Press down well with the back of a spoon or the base of a glass, chill.
Mixture
Place the vegan quark in a bowl along with all the other ingredients up to and including the lime juice, mix using the whisk on a hand mixer. Pour the water and agar-agar into a pan, whisk, bring to the boil, simmer for approx. 3 mins. Stir the liquid into the remaining mixture, spread on top of the biscuit base, cover and leave to set in the fridge for approx. 4 hrs.
Cheesecake
Cover the cheesecake with the pistachio spread. Sprinkle with the pistachios.
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