Christmas Cheesecake

Ingredients for 1 cheesecake – Approximately 12 people

 

For the base

  • 300g hazelnuts
  • 50g whole wheat biscuits
  • 150g Lurpak® butter

 

For the cream

  • 4 sheets gelatin
  • 1 vanilla
  • 125g granulated sugar
  • ½ liter Arla® whipped cream
  • 1 tbsp orange peel
  • 200g Αrla® cream cheese
  • 2 tbsp freshly squeezed orange juice

 

Hot Jelly

  • 2 sheets gelatin 
  • 200ml hot wine

 

For the decoration

  •   100g roasted almonds, coarsely chopped
  • Gold dust



Directions

 

For the base

  1. Put hazelnuts and biscuits in a blender and blend for about 30 seconds until finely chopped. Put the biscuit mixture in a bowl, add butter and stir the mixture well.
  2. Place a piece of baking paper between the ring and the base of a springform pan (approx. 22cm diameter). Cover the bottom of the pan with plastic wrap.
  3. Spread the mixture in the pan, press the base of the biscuit well and press it up to the bottom of the pan (about 4 cm). Put the bottom covered in the fridge.



For the cream

  1. Soak the gelatin sheets in cold water for about 10 minutes.
  2. Mix the vanilla with a little sugar. Beat the vanilla, the remaining sugar, half the cream and the orange peel until fluffy.
  3. Soften the cream cheese with the remaining cream and mix it with the vanilla mixture.
  4. Heat the orange juice. Take the gelatin leaves with the remaining water and melt them in the hot orange juice. Allow the mixture to cool by adding a little of the above mixture. After it has cooled, mix it with the rest of the mixture.
  5. Spread the mixture over the base in the springform pan. There should be approximately 1 cm to the edge to allow room for the jelly. Place the cheesecake, covered, in the refrigerator until the next day.



Hot Jelly

  1. Soak the gelatin sheets in cold water for about 5 minutes.
  2. At the same time, heat 100ml hot wine until almost boiling, remove the saucepan from the heat and melt the gelatin leaves inside. Let the mixture cool with the rest of the wine.
  3. Very carefully pour the jelly onto the form, when it starts to set, and let it set for about 1 hour in the fridge.



Serving

  1. Carefully remove the cake from the pan and place it on a plate.
  2. Sprinkle with the roasted almonds and gold dust in a 2cm wide band along the edge of the cake and serve.