Our recipes
Gingerbread cheesecake with orange
Ingredients
Tin with a diameter of 22 cm
Bottom and top:
350 g chocolate-covered crumbled gingerbread
100 g melted butter
Cheese mixture:
150 g sugar
3 eggs
700 g cheese for cheesecake
1 white chocolate
2 tbsp potato flour
Lauretta orange 50% filling
Our procucts used in this recipe:
Preparation
All ingredients should be at room temperature.
Crush the gingerbread biscuits in a mixer, melt the butter, add to the crushed biscuits and mix.
Line the tin with baking paper. Spread 2/3 of the biscuit mixture on the bottom, press down.
Place in an oven preheated to 180°C and bake for 15 minutes. Set aside to cool.
Spread the Lauretta orange 50% filling on the bottom, leaving gaps.
Add cheese, eggs, flour and sugar to the mixer bowl. Mix everything together.
Melt the chocolate in a water bath, add to the cheese mixture, mix thoroughly.
Pour the mixture into the tin. Sprinkle the remaining biscuits on top.
Bake for 60 minutes at 160°C with the top covered and the last 30 minutes uncovered.
Design:
Code:
