Summery cheesecake with red fruit

Name: summery cheesecake with red fruit
Cook time: 15 min
Total time: 165 min
Yield: 12
Cuisine: American
Ingredients: 50 g unsalted butter or margarine; 250 g Bastogne cakes or candy cakes; 2 el apricot jam; 1 medium oranges; 750 g half full vanilla quench; 3 medium sized egg; 200 g Red fruit strawberries / raspberries / blueberries / red berries; 2 el powdered sugar

Summery cheesecake with bastogne cakes, jam, vanilla cheese and red fruit.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (Ø 24 cm)
1 satepper

Directions

Preheat the oven to 175 ºC.
Melt the butter. Crumble the cakes in the food processor and mix in the melted butter and jam.
Grease the spring form. Express this mixture on the bottom of the mold and make an upright edge of 4 cm high.
Clean the orange and grate the orange peel of the orange thinly.
In a mixing bowl, mix the curd with the eggs and the grated orange peel and pour the curd mixture into the mold.
Put the cake on the grid in the middle of the oven and bake the cake for about 30 minutes.
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.
Let the cake cool down in the mold and let the cake cool in at least 2 hours in the fridge.
Remove the shape and put the cake on a scale. Clean the red fruit.
Garnish with the red fruit in the middle and dust the fruit with icing sugar.