Cheesecake cubes with tipsy oranges
very easy
90 mins
90 mins
Ingredients
- 375 g Flour
- 200 g Butter
- 1 pinch Salt
- 275 g Sugar
- 1 kg Double cream cream cheese
- 400 g Fresh cream
- 5 Eggs (size M)
- 1 package Pudding powder "Vanilla Flavor"
- 75 g Orange marmalade
- 4 oranges, including 2 organic oranges
- 100 ml Orange liqueur
- 100 ml Agave syrup
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
Directions
- 1
Put flour, butter in flakes, salt, 175 g sugar and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes.
- 2
Mix cream cheese, crème fraîche, eggs, 100 g sugar and pudding powder well. Roll out the dough on a floured work surface in a rectangular shape (approx. 32 x 38 cm). Using the dough roller, place the shortcrust pastry on a greased, floured baking tray (approx. 32 x 38 cm).
- 3
Stir the jam until smooth, spread on the dough. Spread the cheese mixture on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Let the cake cool down in the switched off, slightly opened oven.
- 4
Wash organic oranges and rub dry. Peel the zest in zests. Peel all oranges so that the white skin is completely removed. Cut oranges into slices. Bring liqueur and agave syrup to the boil in a large saucepan.
- 5
Lightly simmer the orange slices and zest in it at low heat for about 10 minutes. Pour into a bowl, let it cool down and put it in a cool place.
- 6
Cut the cake into pieces (approx. 6 x 6 cm). Place the pieces on a plate, decorate with orange slices and zests, drizzle with stock.
Nutrition Facts
290 kcal
25 g
19 g
5 g
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