Cottage cheese cake with oranges (orange cheesecake)

Cottage cheese cake with oranges (orange cheesecake), please your soul mate with an exquisite dessert.

Cooking time 1 hour

Finely chop the cookies or grind them in a food processor.

Combine it with half (35 g) butter to make fat, crumbly crumbs. Grease a baking dish with the remaining oil. Put the crumbs into it, which will subsequently form a base-cake.

Finely grate the zest of 1 orange. For the cream layer, mix: cottage cheese, zest of one orange, sugar. Add a little salt so that the taste of the dessert is not too sweet and cloying.

Once the sugar grains have dissolved, add 2 eggs. Mix well again. And put the cream mass in a baking dish - it is advisable to take a detachable or silicone one, so that it is more convenient to take out the cake.

Heat the oven to a temperature of 190-200 degrees, place the cheesecake there. And bake for about 40 minutes - the finished cake will brown and beckon you to the stove with an insistent citrus-curd aroma.

Make sure that the poured mass does not reach the edge of about 2-3 cm. The cake will grow and if it is baked, rising above the mold, the exposed edges may burn.

When checking the condition of the cheesecake, close the oven door very carefully so as not to disturb the dessert with pops, otherwise it will settle.

Peel 2 oranges and cut them into thin slices with a sharp knife.

Squeeze the juice from the third orange, it will be used to prepare the jelly necessary for pouring the finished cake.

Put the cake on a platter, garnish with orange slices and pour over the jelly.

Jelly: mix starch with 1 tablespoon of cold boiled water, add orange juice and 1/2 teaspoon of sugar, bring the resulting mass to a boil. Cool slightly.

The edges of the cake, while still warm, can be overlaid with cookies drizzled with orange juice (for better adhesion). Then the contours of the cake will be more distinct, which will improve its appearance. You can break rectangular cookies into pieces or use small round cookies. Cover the cooled cake with foil to avoid staleness, and so that it does not touch the top layer of the cake, the jelly has not yet frozen and may stick to the package. Place wrapped cheesecake in refrigerator.

Serve chilled.

Enjoy your meal!