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Cream cheesecake with cranberry topping
Creamy cheesecake with orange and cranberry compote.
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Ingredients
Directions
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Cover the bottom and the edges of the spring form with baking paper.
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Mix in a bowl the mix for the crumble bottom and the butter.
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Spread the crumb mixture over the bottom of the cake pan and press firmly with the convex side of a spoon.
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Allow the cake base to set in the refrigerator for about 15 minutes.
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Meanwhile, clean the orange and grate the orange zest. Squeeze out the orange.
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Boil the cranberries with the orange zest, juice and sugar until the cranberry compote is bound.
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Meanwhile, whisk the whipped cream in a bowl.
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In a different bowl, mix the cake mix with the water and whisk in approx. 2 ½ minutes.
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Beat the curd cheese through. Then sprinkle the whipped cream through it and spread it over the cake base.
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Leave the cake in the fridge for approx. 4 hours. Meanwhile, let the cranberry compote cool down too.
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Spread the cranberry compote over the cake shortly before serving.
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Nutrition
413Calories
Sodium0% DV1.025mg
Fat29% DV19g
Protein18% DV9g
Carbs18% DV53g
Fiber24% DV6g
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