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Betty Bossi Koch-Center
Cream cheese mixture
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased
How it's done
Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix in the butter. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.
Cream cheese mixture
Combine the cream cheese with all the other ingredients up to and including the orange zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.
Approx. 1 hr. in the centre of an oven preheated to 160°C. Remove, allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.
Bring the sugar and reserved orange juice to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the coffee and cream, continue to simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 15 mins., leave to cool. Pour the coffee sauce over the cheesecake before serving.
|Shelf life:||Cover the cheesecake (without the sauce) and keep in the fridge for approx. 2 days.|
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