Cheesecake 43

Method

1. Soak the gelatin in cold water for 5 minutes.
2. Crunch the Bastogne biscuits finely in a food processor.
3. Melt 100 g butter in a small pan and stir in the crumbs.
4. Grease a cake tin, and cover the bottom covered with the cake mixture and press firmly. Put in the fridge to harden.
5. Grate the orange peel.
6. Press the Orange juice in a small pan and heat gently.
7. Squeeze the gelatin, get the orange juice pan from the heat and dissolve the leaves, stirring in the warm orange juice.
8. Let the mixture cool down.
9. Stir in a bowl the cream cheese, sugar, orange peel and mix, and the Licor 43 until well blended.
10. Beat in another bowl the cream until stiff and stir it lightly into the cream cheese mixture.
11. Spread the cream cheese mixture smoothly over the crumb bottom of the cake.
12. Leave the cheesecake in the refrigerator about 3 hours before serving.
13. Garnish the cheesecake with orange wedges.
14. Let the Orange Marmalade gently warm up in a pan with 1 tablespoon of water.
15. Let this mixture to cool slightly and then stir in 4 tablespoons Licor 43. Pour over the quarter and the orange wedges.
16. Put the cake in the fridge to stiffen until the cake is ready, enjoy!