Orange Cheesecake Kitchen

Ingredients

Directions

1. 1

   Put the lady fingers in a freezer bag and beat flat with the kitchen roll. Grease 4 ovenproof moulds (15/11 cm Ø) and sprinkle generously with the crumbs. Mix cream cheese, sour cream, vanillin sugar and sugar. Wash the orange, grate dry and thinly grate half of the peel. Squeeze the grated orange half.

2. 2

   Peel the remaining half oranges and cut into 4 slices (approx. 0.5-1 cm thin). Stir pudding powder, semolina, liqueur and orange peel into the cheese mixture. Stir in the egg. Finally stir in 3 tablespoons of juice. Fill the cheese mixture into the moulds and cover with orange slices. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: not suitable) for approx. 15 minutes. Reduce oven temperature (electric oven: 125 °C/ convection oven: 100 °C/ gas: not suitable). Bake for another 45 minutes. Turn off the oven, open the door and let the cakes rest in the oven for another 15 minutes.

3. 3

   Fill the cheese mixture into the moulds and cover with orange slices. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: not suitable) for approx. 15 minutes. Reduce oven temperature (electric oven: 125 °C/ convection oven: 100 °C/ gas: not suitable). Bake for another 45 minutes. Turn off the oven, open the door and let the cakes rest in the oven for another 15 minutes. Remove the cake and serve lukewarm or cold

4. 4

   45 minutes waiting period