INGREDIENTS:

Pastry:
100 g butter
50 g icing sugar
170 g flour
1 egg yolk
32 g vanilla sugar
30 ml water

Cheesecake mixture:
50 g icing sugar
250 g curd cheese
60 ml milk
2 eggs
30 g PROSPONA Orange peel

Additional ingredient:
300 g PROSPONA Cranberries in jelly

METHOD:

Cream the butter with sugar, vanilla sugar. Add egg yolk and cold water, mix thoroughly. Add flour, mix to a dough, leave to chill in a refrigerator for 1 hour. Roll out to a 32cm diameter round. Put in to a cake tin and form an edge about 2cm high. Bake for 15 minutes at a temperature of 200°C. Mix the cheese with the sugar, milk, orange peel and eggs. Remove the slightly baked base from the oven, cover with cranberry Frużelina and pour over the cheesecake mixture. Bake for around 15-20 minutes at a temperature of 200ºC.

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