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
Decoration
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper
How it's done
Base
Coarsely grind the biscuits in batches in a food processor and place in a bowl. Add the butter, 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 cream cheese in a bowl along with all the other ingredients up to and including the orange zest, whisk well. Carefully fold in the whipped cream. Bring the reserved orange juice to the boil in a small pan. Remove the pan from the heat, add the gelatine, dissolve, combine with 2 tbsp of the mixture, immediately stir into the remaining mixture and spread over the biscuit base. Cover and leave to set in the fridge for approx. 3 hrs.
Decoration
Bring the water and sugar to the boil in a pan, add the orange, simmer for approx. 3 mins. Remove the slices of orange, allow to cool and arrange on top of the cheesecake.
| Tip: | Coarsely chop the remaining cantucci and sprinkle over the cheesecake. |
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