Marzipan cheesecake with blood orange cream

Name: Marzipan cheesecake with blood orange cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 100 g Butter; 250 g Oat biscuits; 200 g Marzipan paste; 1 kg Double cream cream cheese; 150 g Sugar; 2 TABLESPOONS Cornstarch; 200 g Crème-fraîche; 5 Eggs (size M); 150 ml Blood orange juice; 150 g Gelling sugar 1:1; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

100 g Butter
250 g Oat biscuits
200 g Marzipan paste
1 kg Double cream cream cheese
150 g Sugar
2 TABLESPOONS Cornstarch
200 g Crème-fraîche
5 Eggs (size M)
150 ml Blood orange juice
150 g Gelling sugar 1:1
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Melt butter, crumble biscuits finely. Mix the crumbs with the butter. Wrap the bottom edge of a springform pan (26 cm Ø) first with cling film, then with aluminium foil firmly and tightly. Put the crumbs in the tin and press them to a flat base.
2
Chill for about 30 minutes.
3
Slide the fat pan of the oven onto the middle shelf and fill it with boiling water to a height of about 1 cm. Preheat the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer).
4
Dice marzipan. Mix 75 g cream cheese, sugar and marzipan with the whisk of the hand mixer. Add the remaining cream cheese, starch and crème fraîche. Stir in the eggs one by one.
5
Spread the cheese mixture on the crumb base and smooth it down. Place the pan in the fat pan and bake for approx. 45 minutes. Remove from the oven and let it cool down on a cake rack for about 1 hour. Then remove from the edge of the springform pan and take the cake out of the pan, chill for about 1 hour.
6
Mix juice and jam sugar, bring to the boil and cook for about 3 minutes until bubbly. Skim off any foam that develops. Let the jam cool down until it is lukewarm, stir vigorously and spread on the cake.