John Myers
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Orange Cheesecake with Chocolate Biscuit Base
The perfect orange cheesecake with chocolate biscuit base recipe with a picture and simple step-by-step instructions.
For the ground:
- 200 g Shortbread biscuits (I had whole grain)
- 100 g Butter
- 1 tbsp Sugar
- 2 leveled tbsp Baking cocoa
- 1 tsp Cinnamon
- 1 tbsp Milk
- 1 pinch Salt
For the cheese mixture:
- 500 g Greek yogurt
- 220 g Sugar
- 1 pinch Salt
- 1 piece Vanilla pod (or corresponding extract)
- 12 g Orange peel
- 75 g Strength
- 500 g Quark (40%)
- 1 Mug (200g) Whipped cream
The floor:
- Slowly melt the butter either in the microwave or in the saucepan. Not too long, it shouldn’t get hot. .. Line a 26-28 cm springform pan with baking paper and brush the edge with a little of the liquefied butter.
- Put the shortbread biscuits in a plastic bag and use a rolling pin to crumble the biscuits. It doesn’t have to be very nice, a few bits can stay calm.
- Mix all dry ingredients for the base and then knead in the wet ingredients well.
- Spread the mixture in the springform pan and press down. Set aside until needed again.
- Slide the wire shelf into the lower third of the oven and preheat it to 160 ° top / bottom heat (140 ° convection).
The cheese mass:
- Mix the yoghurt with sugar, salt, pulp of the vanilla pod (or corresponding extract) and the orange zest until everything has dissolved well.
- 7 Strength seven and mix in well.
- Add the quark and work in thoroughly.
- Finally, pour in the cream and stir well, then whip the whole vigorously for 2 minutes.
- Pour the cheese mixture onto the cookie dough and distribute it evenly.
- Put the springform pan in the oven and bake for about 90 minutes.
- Then switch off the oven and stick a wooden spoon in the oven door. Let stand for about 30 minutes. Take out the cheesecake and cover it with a tea towel (helps against flies) and let it cool down.
- Only when the cheesecake has almost completely cooled down, carefully loosen the mold.
- Bon appetit !!
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