Nectarine cheesecake with date and nut base

Name: nectarine cheesecake with date and nut base
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 25 g unsalted butter; 125 g dates without pit bag of 250 g; 300 g salted nut mix with pistachios container 150 g; 1 medium oranges cleaned up; 185 g Philadelphia natural dairy spread; 6 el agave syrup; 2 tl ground cardamom; 250 ml fresh cream; 3 nectarine; 2 clove

Fresh nectarine cheesecake with a base of dates and nuts. Pistachios on top

Ingredients

Kitchen Stuff

1 food processor
1 baking paper
1 spring form (Ø 18 cm)

Directions

Melt the butter. Put the dates, the nut mix and the butter in the food processor and grind to a ball.
Line the spring form with parchment paper, spread the mixture over the bottom and press. Cover with cling film and put in the refrigerator for 30 minutes.
Meanwhile, grate the orange skin of the orange and squeeze out the fruit.
Stir in the dairy spread with the agave syrup, the orange zest and the cardamom. Beat the whipped cream until the dairy spread is spread.
Spread the mixture over the cake base and leave covered in the refrigerator for 8 hours.
Cut the nectarines half way through. Remove the kernel and cut the flesh into 8 parts.
Bring the orange juice gently with the nectarine slices, the agave syrup and the cloves to the boil. Cook for 2 minutes on low heat.
Spoon the nectarines with a slotted spoon from the pan onto a plate and allow to cool.
Boil the orange syrup to half in medium heat. This takes about 10 minutes. Remove the cloves.
In the meantime, place the nectarines on the pie. Garnish with the nut mix. Serve the syrup with the cake. Yummy! .