Orange and nut cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash untreated orange, rub dry and rub the peel. For the short pastry, put flour, 75 g sugar, vanillin sugar, 1 pinch of salt, orange peel, butter and 1 egg into a mixing bowl and knead into a dough with the dough hooks of the hand mixer. Roll out to a circle (approx. 32 cm Ø) on a floured work surface. Grease a springform pan (26 cm Ø). Carefully place the dough plate into the tin with the help of the cake roll. Pull up the rim approx. 3.5 cm and press on. Prick the base several times with a fork and chill in the tin for about 30 minutes.

2. 2

   Chop 50 g walnuts finely. Peel all oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins. Cut orange fillets in half crosswise. Separate 3 eggs. Beat egg white and 1 pinch of salt until stiff. Put the curd cheese in a bowl. Mix in egg yolks, milk, chopped walnuts, 200 g sugar, pudding and sauce powder. Mix in orange filets and orange juice. Carefully fold in the beaten egg white. Pour curd mixture into the mould. Smooth the mixture and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. Leave to cool for approx. 30 minutes with the oven door open.

3. 3

   Put the curd cheese in a bowl. Mix in egg yolks, milk, chopped walnuts, 200 g sugar, pudding and sauce powder. Mix in orange filets and orange juice. Carefully fold in the beaten egg white. Pour curd mixture into the mould. Smooth the mixture and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. Leave to cool for approx. 30 minutes with the oven door open. Remove from oven and let cool off. Remove the short pastry from the edge of the springform pan with a knife. Caramelise 100 g sugar and 3-4 tbsp water in a coated pan until golden. In the meantime lightly coat aluminium foil with oil. Put walnuts into the caramel and cover with it. Place spoonfuls of walnuts in small heaps on the foil and let them cool down. Cut the cake into pieces and decorate with caramelised nuts

4. 4

   Remove from oven and let cool off. Remove the short pastry from the edge of the springform pan with a knife. Caramelise 100 g sugar and 3-4 tbsp water in a coated pan until golden. In the meantime lightly coat aluminium foil with oil. Put walnuts into the caramel and cover with it. Place spoonfuls of walnuts in small heaps on the foil and let them cool down. Cut the cake into pieces and decorate with caramelised nuts

5. 5

   waiting time 4 hours

Nutrition Facts

KCAL
350 kcal

CARBS
43 g

FATS
15 g

PROTEINS
11 g