Nut-orange cheesecake

Preparation:

Bottom
Process nuts and cookies in a blender. Add soft butter and stir thoroughly (you can use your hands). Put the mixture into a baking tray layered with a parchment paper with 22cm diameter. Make it even and lightly press.

Cheese spread
Ground or chopped walnuts.
Put butter and sugar into a pan. Warm up, stirring from time to time until sugar dissolves and the mixture browns. Combine with nuts, stir and put spread on a tray layered with parchment paper. Set aside until completely cool. If nuts mixture gets rough in texture, crumble it (with hands).

Peel oranges and leave just fruit bits with no albedo.

Add 6 tbs of orange juice to gelatine and leave for 10 minutes until it sets. Warm it up, stirring until it dissolves (you can add some more orange juice out of the 100 ml) and remove from the heat. Set aside for 10 minutes to cool down - it should be lukewarm.

Put both cheese types into a bowl, add icing sugar, vanilla sugar and orange juice, blend with food processor on a medium setting. Add gelatine and combine.

Divide cheese spread into two parts. Add orange bits to one and caramelised nuts to the other. Put cheese spread with nuts on the already prepared base in a tray, make it even. Put on cheese spread with orange bits and make it even as well. Put biscuits on the top (you can cut them and adjust) and press carefully into the mixture. Put cheesecake into the fridge.

Dissolve both jellies in 800 ml of water and set aside until cooled down.

Put cool jelly at the top of the cheesecake and put the dessert back to a cool place until the jelly sets (it is best is to leave overnight).

Take out cheesecake carefully from the tray. Remove parchment paper carefully. Grind the cookies and place the crumbs on the side of the cheesecake.

Enjoy!