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
Cream cheese mixture
Orange segments
Orange caramel
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Base
Finely crush the biscuits in a plastic bag using a rolling pin. Mix in the butter and fleur de sel. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.
Cream cheese mixture
Place the cream cheese, sugar, eggs, orange zest and cornflour in a bowl, beat using the whisk on a mixer. Spread the mixture over the biscuit base.
To bake
Approx. 45 mins. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cheesecake onto a cooling rack and leave to cool.
Orange segments
Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh, cut out the segments, retaining the juice.
Orange caramel
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat, swirling the pan occasionally until a light brown caramel has formed, add the reserved and retained orange juice, continue to simmer until the caramel has dissolved, reduce to a syrupy consistency for approx. 5 mins. Arrange the orange segments on top of the cheesecake, drizzle with the caramel sauce.
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