Cheesecake bites with orange compote
These cheesecake bites are surprising! The vadouvan spices create a delicious combination of sweet and savory.
The vadouvan herbs in the cheesecake create a surprising combination of sweet and savory. Because the cheesecake is baked in a bowl of water, it retains its light texture.
Preparation
Preheat the oven to 180°C (350°F). Crush the Maria biscuits in a blender until finely ground. Melt the butter in a pan over low heat. Fold the butter into the biscuit crumbs.
Line the baking pan with baking paper. Spread the cookie crumbs over the base and press firmly.
Beat the cream cheese, 120g caster sugar, and the World Spice Blend - Vadouvan with a mixer until smooth. Add the eggs and mix well for 2 minutes. Pour the mixture into the prepared baking pan and place the pan in an ovenproof dish.
Fill the baking dish halfway with water and place in the oven for 50 minutes until the top is firm.
Meanwhile, halve the oranges and squeeze the juice into a saucepan. Add the remaining caster sugar. Heat the orange juice until just below boiling.
Meanwhile, soak the gelatin sheets in cold water until soft. Add them to the orange juice and stir.
Remove the cheesecake from the oven and let it cool in the refrigerator for 3 hours until it sets and cools. After 1 hour, spread the orange compote over the cheesecake to firm it up. Cut the cheesecake into small squares and serve.
Variatietip
Vervang de sinaasappelcompote door abrikozenjam om de cheesecake eenvoudiger te maken.
Ingredients
- 150 g Maria koekjes
- 120 g ongezouten roomboter, kamertemperatuur
- 480 g roomkaas, naturel
- 150 g witte basterd suiker
- 1 tl World Spice Blend - Vadouvan
- 4 eieren
- 3 sinaasappels
- 3 gelatinebladen
Supplies
- Blender
- Square baking tin Ø20
- Baking paper
- Oven dish
