Ingredients (10 servings):

• 350g well-milled curd cheese (GF)
• 150g mascarpone cheese (GF)
• 2 eggs
• 2 egg yolks
• ½ cup sugar
• 1½ tablespoons potato starch (GF)
• 125ml 36% cream (GF)
• 1 vanilla pod, split lengthways, seeds scraped out
• 2 tablespoons orange liqueur (GF)
• 1 cup candied orange peel (GF)

Scenario:

Preheat an oven to 180°C. Place two baking trays inside the oven. When the oven is hot, pour 500ml boiling water onto the bottom one. All the ingredients, except for orange peel, place into a big bowl – blend all together in a blender until perfectly smooth and creamy (for about 10 minutes). Put the cheesecake into a baking mould measuring 20 x 30 cm. Spread the candied orange peel with a teaspoon drowning it slightly in the cheese mass. Put the cheesecake in the oven and bake for 20 minutes, reduce the temperature to 150°C and bake for another 50min. Cool gradually. When the cheesecake is completely cool, keep refrigerated for at least 8 hours to congeal.

GF – make sure the ingredient doesn’t contain traces of gluten!