Orange and nut cheesecake (tableau)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash untreated orange hot, rub dry and rub the peel. Prepare short pastry, kneading the orange peel with the other ingredients. Finely chop 50 g walnuts. Peel all oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.

2. 2

   Squeeze the juice out of the parting skins and collect it. Cut orange fillets in half crosswise. Prepare a curd mixture by stirring in chopped walnuts with the other ingredients. Smooth the mixture in the tin and bake in the preheated oven at 200 °C on the bottom shelf for about 45 minutes. Leave to rest for approx. 30 minutes with the oven door open. Remove and let cool off. Remove the short pastry from the edge of the springform pan with a knife. Caramelise sugar and 3-4 tbsp. water in a coated pan until golden. Lightly coat aluminium foil with oil.

3. 3

   Remove the short pastry from the edge of the springform pan with a knife. Caramelise sugar and 3-4 tbsp. water in a coated pan until golden. Lightly coat aluminium foil with oil. Add 16 walnuts to the caramel and cover with them. Place spoonfuls of walnuts in small heaps on the foil and let them set. Cut the cake into pieces and decorate with caramelised nuts

4. 4

   waiting time 4 hours

Nutrition Facts

KCAL
390 kcal

CARBS
51 g

FATS
16 g

PROTEINS
12 g