Vanilla cheesecake with orange marmalade and ground pumpkin seed crumble

INGREDIENTS

FOR THE ORANGE MARMALADE:

• 3 oranges
• ¾ cup sugar

FOR THE VANILLA CHEESECAKE:

• 1 cup whipping cream
• 1 cup cream cheese
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract

FOR THE GROUND PUMPKIN SEED CRUMBLE:

• ¼ cup butter
• ½ cup flour
• ½ cup ground pumpkin seeds

METHOD

FOR THE GROUND PUMPKIN SEEDS:

1. Brown the pumpkin seeds in a frying pan. Wait for them to cool.
2. Place the seeds in a blender and blend them until they turn into a fine golden powder.

FOR THE CHEESECAKE:

1. Combine the cream cheese, whipping icing sugar and vanilla in a bowl and beat until the mixture thickens and forms stiff peaks like in the picture.

FOR THE JAM:

1. Boil the orange peels for 15 minutes. Drain and refill the pot with cold water. Bring them to a boil again. Repeat the procedure five times.
2. Once ready, blend the peels with sugar and add the juice from the three oranges.

FOR THE CRUMBLE:

1. Mix all ingredients with two forks until they are well combined and resemble coarse breadcrumbs. Bake at 180ºF for 15 minutes.