Ingredients
Tin with a diameter of 22 cm
Bottom and top:
- 350 g chocolate-covered crumbled gingerbread
- 100 g melted butter
Cheese mixture:
- 150 g sugar
- 3 eggs
- 700 g cheese for cheesecake
- 1 white chocolate
- 2 tbsp potato flour
- Lauretta orange 50% filling
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Preparation
- All ingredients should be at room temperature.
- Crush the gingerbread biscuits in a mixer, melt the butter, add to the crushed biscuits and mix.
- Line the tin with baking paper. Spread 2/3 of the biscuit mixture on the bottom, press down.
- Place in an oven preheated to 180°C and bake for 15 minutes. Set aside to cool.
- Spread the Lauretta orange 50% filling on the bottom, leaving gaps.
- Add cheese, eggs, flour and sugar to the mixer bowl. Mix everything together.
- Melt the chocolate in a water bath, add to the cheese mixture, mix thoroughly.
- Pour the mixture into the tin. Sprinkle the remaining biscuits on top.
- Bake for 60 minutes at 160°C with the top covered and the last 30 minutes uncovered.
