2Preparación
- 1
Preheat your oven to 325°F (160°C).
- 2
Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for at least 15 minutes.
- 3
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, vanilla extract, and all-purpose flour, and mix until combined.
- 4
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- 5
Grate the zest of the orange and squeeze its juice. Stir the orange zest, orange juice, ground cinnamon, ground ginger, ground cloves, and cayenne pepper into the cream cheese mixture until evenly distributed.
- 6
Pour the filling over the chilled crust and smooth the top with a spatula.
- 7
Bake in the preheated oven for 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- 8
Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
