Ciperine's cheesecake with oranges and blueberries

Ingredients for 1 servings:

• 250 g oat biscuits
• 50 g hazelnuts
• 150 g butter
• 500 g double cream cheese
• 200 g crème fraîche
• 120 g sugar
• 1 pinch of vanilla pulp
• 1 lemon(s), organic
• 200 g cream
• 2 oranges, organic
• 200 g blueberries

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Refrigerator cake without gelatin

For one cake, place a 26 cm springform pan, or even better, a cake ring, directly on the cake plate. For the base, finely chop the biscuits. Chop the hazelnuts and toast them in a dry pan, then mix them with the biscuit crumbs. Melt the butter, pour it in, and mix everything until smooth. Spread it evenly on the bottom of the pan and press it down firmly. Refrigerate. Meanwhile, for the filling, mix the cream cheese with the crème fraîche, sugar, and vanilla. Finely grate the lemon zest and add it to the cheese mixture along with the squeezed juice. Tear the orange zest into long, fine strips and store in a covered container. Peel the oranges completely, removing all the white pith, and segment them. Sort the blueberries. Whip the cream until stiff. Carefully but evenly fold it into the cheese mixture along with the orange segments and 125 g of the blueberries. Spread the filling over the biscuit base and smooth it out. Cover the cake and let it set in the refrigerator at least overnight. Then halve the remaining blueberries and scatter them on top with the orange zest. We’re currently discovering that the cake tastes even better the second day. I can also imagine making this cake into small dessert tarts in appetizer rings.