5 cup crumbed “leftovers” from a brownie bottom Filling:
3 gelatine leaves
200 g of dark chocolate
300 g Philadelphia cheese
4.5 dl crème fraiche
4.5 dl icing sugar
1 orange, finely grated peel and juice Candied orange peel:
1 dl powdered sugar
1 dl water
2 oranges
Garnish:
cocoa and possibly candied orange peel
How to prepare
Press out the brownies crumbs in a shape with removable edges 22-24 cm in diameter. It should be a compact cheesecake bottom.
Place the gelatine leaves in plenty of cold water. Melt the chocolate in water bath or in micro.
Whisk together Philadelphia cheese, crème fraiche, icing sugar, orange peel and chocolate to a smooth batter.
Lift up the gelatine leaves and melt them in a saucepan with the juice from the orange.
Pour the gelatin mixture into a thin beam while stirring in the batter. Pour the batter into the running mold and leave in the fridge for at least 3 hours.
Candied orange peel
Peel off the outermost orange peel on the apple sinks with a potato peeler. Melt sugar and water in a frying pan / saucepan. Place the orange peel and turn them around in the sugar until golden, about 3 minutes. Lift up and place on baking sheet paper to set.
