Ingredients
- 200 g Cantucci cookies with italian orange and hazelnut, crushed
- 100 g Unsalted Butter, melted
- 250 g Cream cheese
- 200 ml Fresh cream
- 100 g Sugar
- 1 Orange zest
- 2 Teaspoons Gelatin powder
- Orange slices for decoration
Instructions
Prepare the Crust:
1. Crush the Cantucci cookies with italian orange and hazelnut. and mix them with melted butter.
2. Press the mixture into the bottom of a springform pan to create the crust.
Prepare the Filling:
3. In a bowl, mix the cream cheese with sugar and orange zest until smooth.
4. Whip the fresh cream until soft peaks form, then gently fold it into the cream cheese mixture.
5. Dissolve the gelatin powder in a small amount of hot water (follow package instructions) and let it cool slightly.
6. Incorporate the dissolved gelatin into the cream cheese mixture.
Assemble the Cheesecake:
7. Pour the filling over the prepared crust, spreading it evenly.
8. Refrigerate for at least 4 hours, or until set.
Serve:
9. Carefully remove the cheesecake from the springform pan.
10. Garnish with orange slices before serving.
— Preparation Time: 20 minutes
— 4 hours chilling time
