Christmas cheesecake

Name: Christmas cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 75 g Butter; 100 g Elisenlebkuchen with fine hazelnuts; 100 g Rusk; 1 kg cream quark (40 % fat); 250 g Sugar; 7-10 Tbsp Saft von 1 Orange (80-100 ml); 5 Eggs (size M); 2 packages Pudding powder "Vanilla Flavor"; 3 medium-sized oranges; 100 g Apricot Jam; 7-10 Tbsp Mint; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

75 g Butter
100 g Elisenlebkuchen with fine hazelnuts
100 g Rusk
1 kg cream quark (40 % fat)
250 g Sugar
7-10 Tbsp Saft von 1 Orange (80-100 ml)
5 Eggs (size M)
2 packages Pudding powder "Vanilla Flavor"
3 medium-sized oranges
100 g Apricot Jam
7-10 Tbsp Mint
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Melt the butter in a small pot and let it cool down. Finely crumble the gingerbread and rusk in the universal chopper, mix with the butter. Grease the bottom of a springform pan (26 cm Ø). Add the crumb mixture and press it to a flat bottom. Chill for 30 minutes.
2
Mix quark, sugar, orange juice, eggs and pudding powder until smooth. Spread the quark mixture on the crumb base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Take the cake out of the oven, let it cool down for about 5 minutes and remove from the edge of the springform pan with a knife. Leave to cool in the mould for about 3 hours. Peel oranges so that the white skin is completely removed. Cut oranges into slices. Warm up the jam in a small pot. Spread a thin layer of jam on the cake, leaving an approx. 2 cm wide edge.
3
Peel oranges so that the white skin is completely removed. Cut oranges into slices. Warm up the jam in a small pot. Spread a thin layer of jam on the cake, leaving an approx. 2 cm wide edge. Spread orange slices on the cake and spread the rest of the jam on top. Decorate with mint and dust with icing sugar