Ingredients
1 kg cream cheese
3 tbs flour
1 tbs grated orange rind
1 tbs candied orange rind
1/2 cup sweetened condensed milk or 1 cup sugar
5 eggs
1/3 cup cream UHT 36%
3 tsp of vanilla sugar or 2 teaspoons vanilla extract
2 tbs orange liqueur Cointreau
Crust
300 grams type of cracker
2 tbs cocoa
60 g butter, melted
Glaze
2 tbs water
2 tbs butter
2 tbs cocoa
2 tbs sugar
For decoration 5, 6 slices of thoroughly washed and blanched orange.
Prepare the cake plates with a diameter of about 23-24 cm. Preheat the oven to 170 degrees.Put a baking paper on the bottom. Biscuits mix with blender. Add the butter and cocoa. Mix well and put them bottom of the cake plate.
Glaze
All component put into a saucepan and heat over low heat, stirring till a smooth mass.
The mass
Cheese mix with flour, orange peel, sugar, or condensed milk. Mix about 2 minutes until you obtain a smooth paste. Then add one egg and mix for 15 seconds on each one at a low speed. Next add the cream, sugar, vanilla and liqueur continue to mix slowly. At the end, add candied peel and mix with a spoon. Pour the mass on the the base of cake. Put in the oven. Bake 15 minutes and later lower the temperature to 120 degrees and bake for 90 minutes. Cool first 15 minutes in the switched off oven, with the door closed, cool further and gradually remove from the oven. When completely cooled, spread with glaze. Garnish with oranges. The cheesecake should be about 6 hours in the refrigerator, it’s best to leave it there overnight.
