Instructions:
Prepare the hazelnut crust:
Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
In a bowl, mix together the crushed cookies, chopped nuts, sugar, and melted butter until well combined.
Press mixture firmly into the bottom of the prepared pan.
Bake for 10-12 minutes or until crust is golden and set. Let cool while you prepare the filling.
Make the cream cheese layer:
In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Stir in the heavy cream until completely combined and smooth.
Pour the cheesecake mixture over the cooled crust, spreading evenly.
Bake the cheesecake:
Bake the cheesecake in the preheated oven for 25-30 minutes, or until the center is set and jiggly slightly.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Make the orange glaze:
In a small saucepan, whisk together the orange juice, sugar, and cornstarch until smooth.
Heat over medium heat, stirring constantly until mixture thickens and becomes glossy (about 5 minutes).
Remove from heat and stir in the orange peel, if using. Allow glaze to cool slightly.
Assemble the dessert:
Once the cheesecake has cooled completely, pour the orange glaze over the top, spreading evenly.
Return to the refrigerator for another 30 minutes to set the glaze.
Decorate and serve:
Cut the cheesecake into squares.
Garnish each square with fresh yellow berries, edible flowers, and mint leaves.
Garnish your serving dish with additional orange sauce, edible pearls, and additional flowers for a fancy presentation.
Tips:
For added flavor: Consider adding a splash of orange liqueur to your cheesecake filling.
For a firmer glaze: Add more cornstarch if you prefer a thicker glaze.
This dessert combines rich flavors with a beautiful presentation, making it a showpiece for any occasion. Enjoy your gorgeous orange cheesecake squares! 🍰🌟
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