Place the biscuits
in a processor and process to fine crumbs. Add the melted butter and
half of the grated orange zest and pulse until combined. Push the
mixture into the bottom and sides of a greased 32 cm diameter
loose-bottomed flan ring (or a 26-cm deep spring form pan).
Whisk together the
remaining orange zest, creamed cottage cheese, condensed milk and lemon
juice and pour into the crust. Bake in the oven pre-heated to 150 ºC
for 15 - 20 minutes. (As soon as you see a few soft, big and
slow bubbles appear on the surface, it’s time to take it out of the
oven.) Set aside to cool completely in the flan ring or pan.
the praline topping by heating the sugar over medium heat until melted
and golden brown. Add the long strands of orange zest and immediately
remove from heat. Using a small whisk or a fork, swirl or drizzle thin
strands of the sugar mixture over the top of the cheesecake.
Allow sugar topping to cool and harden before removing the cake from the flan ring or pan.
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