Marzipan cheesecake with blood orange icing

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
The base of this cheesecake is made of melted butter and oat biscuits, to which a mixture of cream cheese, crème fraîche and marzipan is added. For a dash of colour, there's a fruity orange juice topping.
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 100 g Butter
  • 250 g Oat biscuits
  • 200 g Marzipan paste
  • 1 kg Double cream cheese
  • 150 g Sugar
  • 200 g Fresh cream
  • 2 TABLESPOONS Cornstarch
  • 5 Eggs (Gr. M)
  • 2-3 (150 ml juice) Blood oranges
  • 150 g Gelling sugar (1 : 1)
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the base melt butter, crumble biscuits finely. Mix crumbs and butter. Wrap the bottom edge of a springform pan (26 cm Ø) tightly with aluminium foil. Press the crumbs in the tin to a flat base.

  2. 2

    Chill for about 30 minutes.

  3. 3

    In the meantime, dice the marzipan for the cheese mixture. Mix with approx. 100 g cream cheese and sugar with the whisks of the mixer. Stir in the remaining cream cheese, crème fraîche and starch. Stir in the eggs one by one.

  4. 4

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Put the cheese mixture on the crumb base and smooth it down. Place the mould in a fat pan (deep baking tray), push it onto the middle shelf and fill the fat pan with boiling water to a height of approx. 1 cm.

  5. 5

    Bake in a hot oven for 45-50 minutes.

  6. 6

    Remove from the oven and let it cool on a cake rack for about 1 hour. Then remove from the edge of the springform pan and take the cake out of the pan. Chill for about 1 hour.

  7. 7

    Squeeze oranges, measure 150 ml of juice. Mix juice and jam sugar, bring to the boil and boil for approx. 4 minutes until bubbly, skimming off any foam. Let jam cool down until it is lukewarm.

  8. 8

    Then stir vigorously and spread on the cake.

Nutrition Facts

KCAL
510 kcal
CARBS
41 g
FATS
33 g
PROTEINS
8 g