Christmas Cheesecake

Nutmeg cookie crust

Place the nutmeg and cookies in a blender and grind for about 30 seconds, until well crumbled. Place the cookie mixture in a bowl, add the butter and continue to mix well.
Insert a piece of baking paper between the circle and the bottom of a springform pan (approximately 22 cm in diameter). Line the mold with plastic wrap.
Spread the mixture in the mold, press to form a crust at the bottom and up to half of the wall of the mold (about 4 cm). Cover and place in the refrigerator.

Soak the gelatin in cold water for about 10 minutes.
Scrape the seeds from the vanilla pod and mix them with a small amount of sugar. Whisk the vanilla, remaining sugar, cream and orange zest until light foam.
Soften the cream cheese by incorporating the fresh cream.
Heat the orange juice. Remove the gelatin from the water and melt it in the hot orange juice. Cool the gelatin mixture with a little of the cream cheese mixture and incorporate it into the rest of the mixture.
Spread the cheese over the biscuit base in the springform pan. Place the covered cake in the refrigerator until the next day.

Soak gelatin in cold water for about 5 minutes. Meanwhile, heat 1 dl of blackcurrant/cherry juice to just below boiling point, remove the pan from the heat and melt the gelatin in the mixture.
Leave to cool while adding the rest of the juice. Very carefully pour the jelly over the cheese.

Carefully remove the cake from the mold, remove the cling film and place the cake on a plate. Sprinkle with rosemary sprigs.