sigs orange upside down cheesecake

Ingredients sigs orange upside down cheesecake

base
75 grams ground almonds
1/3 cup each of castor ( fine) sugar soft butter and sifted plain flour
filling
2 cup sugar
4 medium oranges thinly sliced
500 grams cream cheese or mascarpone at room temperature
2 tbsp orange liquor or brandy and orange juice
1 tbsp lemon juice
1 tbsp gelatin
1 1/4 cup thick/ double or heavy cream whipped
1 packages orange cake glaze
1 pomegranate seeds only ( optional)

how to make sigs orange upside down cheesecake

place almonds, sugar, flour and butter into a bowl make into a paste. Press the paste into a 2) cm springform and bake for 20-25 minutes. Cool and turn out.

place und two cups of sugar and one cup of water into a large saucepan and boil , stir until all sugar has dissolved,add the orange slices, simmer about 10-15 minutes,Remove und orange slices carefully, drain. Set aside boiling syrup.

arrange the orange slices around the edge and bottom of the springform in an overlapping pattern.Chop enough of the remaining orange flesh to fill half a cup

place creamcheese in bowl beat until smooth, gradually add liqueur, lemon juice and orange flesh, mix in well

whisk gelatin with 1/2 cup syrup, dissolve, cool , stir into creamcheese mixture

lightly whip cream , fold it into cheese mixture add seed If using. Now pour the mixture into the tin with orange slices, place the base in gently until all is level. Refrigerate for 3-4 hours at least , or slightly freeze. Place the Cheesecake upside-down onto serving dish. heat the rest of the syrup add a packet of orange cake glace and carefully cover cake and let it set just before serving,