May 26, 2014


150 g gingerbread, crushed
40 g almond flour
120 g melted butter

3 tsp. gelatine
3 tbsp. cold water
250 g cream cheese
375 g ricotta
75 g powdered sugar
2 tbsp. orange zest
2 tbsp. Grand Marnier
1 tbsp. fresh lemon juice
250 ml sweet cream

orange for decoration

1. Mix the gingerbread, almonds and butter. Press the mixture into a cake tin with loose base. Leave for an hour in a fridge.
2. Make the cheesecake: soak the gelatine in the water and on a low heat dissolve.
3. Mix together cream cheese, ricotta and orange zest into smooth cream, add liqueur, lemon juice and gelatine. Mix well.  
4. Whip the cream and fold into the cheese cream mixture.
5. Pour the mixture into the cake tin and place into the fridge for 6 hours.
6. Decorate with wedges of orange just before serving.


P.S.  Who can resist a nice creamy cheese cake.. and this one has a bit of a kick from the gingerbread crust on the bottom..

Enjoy, k.

recipe from “Kūkas” by M. Neri


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