![Blanco 43 Blanco 43](https://www.licor43.com/wp-content/uploads/2019/10/l43-recipe-square--0047-blanco-500x500.jpg)
![CHEESECAKE 43 CHEESECAKE 43](https://www.licor43.com/wp-content/uploads/2019/10/l43-recipe-square--0041-cheese-cake-43-500x500.jpg)
CHEESECAKE 43
Ingredients
- 8 tbsp Licor 43 Original
- 200 g Bastogne Biscuits
- 100 g melted butter
- 12 sheets of gelatine
- 500 g cottage cheese
- 200 g caster sugar
- 1 orange
- 250 ml whipping cream (8 ⅓ oz)
- 4 tbsp Orange Marmalade
Method
- Soak the gelatine in cold water for 5 minutes.
- Crunch the Bastogne biscuits finely in a food processor.
- Melt 100g butter in a small pan and stir in the crumbs.
- Grease a cake tin, and cover the bottom covered with the cake mixture and press firmly. Put in the fridge to harden.
- Grate the orange peel.
- Press the Orange juice in a small pan and heat gently.
- Squeeze the gelatine, get the orange juice pan from the heat and dissolve the leaves, stirring in the warm orange juice.
- Let the mixture cool down.
- Stir in a bowl the cream cheese, sugar, orange peel and mix, then add the Licor 43 Original until well blended.
- Beat in another bowl the cream until stiff and stir it lightly into the cream cheese mixture.
- Spread the cream cheese mixture smoothly over the crumb bottom of the cake.
- Leave the cheesecake in the refrigerator about 3 hours before serving.
- Garnish the cheesecake with orange wedges.
- Let the Orange Marmalade gently warm up in a pan with 1 tablespoon of water.
- Let this mixture to cool slightly and then stir in 4 tablespoons of Licor 43 Original. Pour over the quarter and the orange wedges.
- Put the cake in the fridge to stiffen until the cake is ready, enjoy!