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KRISTLE
Freshly sour cheesecake with orange compote
A nice English recipe. The vegetarian dessert contains the following ingredients: almond shavings, lemon, cream cheese, sugar, eggs, vanilla pods, oranges, potato starch, fresh mint ((a 15 g) and finely chopped).
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Bring large pan with 3 liters of water to the boil.
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Almond shavings in a dry frying pan with a non-stick coating.
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Roast golden brown.
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Trim the side and bottom of the tart dish with almond shavings.
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Lemon brooms.
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Peel grate off one peel, grate lemon.
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In bowl, stir cream cheese with mixer until creamy mass.
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Add lemon zest, lemon juice and 200 g of sugar.
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Mix one by one through it, add the next egg only if the previous one is completely included.
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Cut open vanilla pods lengthwise, scrape out with a sharp knife marrow (vanilla seeds) and stir in cheese mixture.
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Slightly scrape along the side of the batter bowl with spatula for nicely level batter.
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Shatter batter in greased tart mold.
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Cut the cake mold 3 times on the worktop to remove excess air.
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Carefully pour water into roasting pan (in opened oven).
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Carefully place the mold in the water container (au bain marie).
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Cheesecake is cooked for about 1 hour (or until the middle of the cheesecake is firm).
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Remove the pie from the oven and allow it to cool down on the grid.
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Meanwhile, clean 1 orange broom and grate 1 tbsp zest, crushing orange.
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Rest of oranges until thick pulp.
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Separate orange slices with sharp knife between fleeces and cut out pieces.
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Fry 150 g sugar in a small pan with 1 tbsp water until sugar begins to bubble and lightly discolor.
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Dice the sugar with orange juice.
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Stir in orange grater.
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In a bowl, stir in potato starch with 1 tbsp water until yoghurt thickness.
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Stir potato starch on low heat through orange sauce and continue to stir until sauce is bound.
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Serve orange wedges and fresh mint with sauce.
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Let the orange compote cool down and serve with cheesecake..
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Nutrition
450Calories
Sodium9% DV225mg
Fat45% DV29g
Protein32% DV16g
Carbs11% DV32g
Fiber8% DV2g
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