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Katie McElwee
Summery cheesecake with red fruit
Summery cheesecake with bastogne cakes, jam, vanilla cheese and red fruit.
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Melt the butter. Crumble the cakes in the food processor and mix in the melted butter and jam.
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Grease the spring form. Express this mixture on the bottom of the mold and make an upright edge of 4 cm high.
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Clean the orange and grate the orange peel of the orange thinly.
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In a mixing bowl, mix the curd with the eggs and the grated orange peel and pour the curd mixture into the mold.
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Put the cake on the grid in the middle of the oven and bake the cake for about 30 minutes.
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Put a satay stick in the cake. If this is dry, the cake is done. Do not bake another few minutes and check it again for doneness.
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Let the cake cool down in the mold and let the cake cool in at least 2 hours in the fridge.
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Remove the shape and put the cake on a scale. Clean the red fruit.
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Garnish with the red fruit in the middle and dust the fruit with icing sugar.
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Nutrition
240Calories
Sodium32% DV760mg
Fat17% DV11g
Protein14% DV7g
Carbs9% DV28g
Fiber0% DV0g
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