Marzipan cheesecake with blood orange icing

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the base melt butter, crumble biscuits finely. Mix crumbs and butter. Wrap the bottom edge of a springform pan (26 cm Ø) tightly with aluminium foil. Press the crumbs in the tin to a flat base.

2. 2

   Chill for about 30 minutes.

3. 3

   In the meantime, dice the marzipan for the cheese mixture. Mix with approx. 100 g cream cheese and sugar with the whisks of the mixer. Stir in the remaining cream cheese, crème fraîche and starch. Stir in the eggs one by one.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Put the cheese mixture on the crumb base and smooth it down. Place the mould in a fat pan (deep baking tray), push it onto the middle shelf and fill the fat pan with boiling water to a height of approx. 1 cm.

5. 5

   Bake in a hot oven for 45-50 minutes.

6. 6

   Remove from the oven and let it cool 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.

7. 7

   Squeeze oranges, measure 150 ml of juice. Mix juice and jam sugar, bring to the boil and boil for approx. 4 minutes until bubbly, skimming off any foam. Let jam cool down until it is lukewarm.

8. 8

   Then stir vigorously and spread on the cake.

Nutrition Facts

KCAL
510 kcal

CARBS
41 g

FATS
33 g

PROTEINS
8 g