Green cheesecake

Ingredients for 1 servings:

• 600 g cream cheese
• 1 tbsp oil
• 2 eggs
• 2 egg yolks
• 250 ml syrup (woodruff)
• 2 tbsp lemon juice
• 1 pack lemon peel, grated
• 100 g semolina (durum wheat)
• 1 packet of baking powder
• 2 egg whites
• 75 g sugar
• 25 g pistachios
• 5 sprigs lemon balm
• 70 g powdered sugar
• 1 tbsp lemon juice
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

For the cheese mixture, combine the oil with the eggs, egg yolks, woodruff syrup, lemon juice, lemon zest, and cream cheese. Mix the durum wheat semolina with the baking powder and stir in. Beat the egg whites until stiff peaks form, gradually beating in the sugar. Fold the beaten egg whites and pistachios into the cheese mixture. Pour the batter into a greased ring-shaped or springform pan. Bake in a preheated oven at 160°C (convection oven) for about 50 minutes. Let cool. Make a glaze with the icing sugar and lemon juice. Cover the cheesecake with lemon balm leaves and sprinkle the icing over the top.