Orange cheesecake

Recipe for orange cheesecake

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Orange Cheesecake recipe, a heavenly dessert that combines the tangy freshness of oranges with the creamy richness of cheesecake. This recipe is sure to impress your taste buds and leave you craving for more. With a buttery graham cracker crust and a luscious orange-flavored filling, this cheesecake is a perfect blend of flavors and textures. Whether you're hosting a dinner party or simply treating yourself, this recipe is a must-try.

Keywords: dessert, cheesecake, oranges, tangy, creamy.

Orange cheesecake details

Orange cheesecake, recipe Rating: 4.3
Number of votes:93 INGREDIENTS:

Makes one 8″ round

(A) Base

250g digestive biscuits

100g butter

(b) Cake

2 egg yolks

110g castor sugar

1 tbsp gelatine

2 oranges – grate skin and squeeze out juice of about 120ml

500g cream cheese, at room temperature

150ml yogurt

(C) Topping

125ml fresh orange juice, from 2 oranges

1 tsp castor sugar

1 tsp gelatine

2 canned peaches, cut into thin wedges

Method:

To prepare cake:

1. Prepare an 8 inch loose bottom or spring foam round cake tin. Wrap loose base of tin with aluminium foil (for easy removal of cake later). Place a piece of shiny contact or plastic strip (for making mousse cake) of 2.5-3 inch height around the inside of the tin as a collar.

2. Melt butter over medium heat. Set aside.

3. Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press firmly over base and refrigerate for 30 minutes.

4. Dissolve gelatine in orange juice.

5. Add egg yolks and sugar in a large stainless steel mixing bowl that is held over hot water (not boiling water. No heating please). Beat until it is creamy and pale. Add in orange juice and continue to beat till well blended. Remove from hot water.

6. Add in cream cheese and yogurt and beat until smooth with no lumps of cream cheese. Stir in grated orange rind.

7. Pour cream cheese mixture over biscuit base and chill overnight or until firm.

To prepare topping:

1. Arrange peach slices on top of cake. Make sure peach slices are drained well.

2. Put orange juice and sugar in a small microwavable bowl. Sprinkle gelatine and stir. Place this in microwave and heat on high for about 20 seconds. Check if gelatine has dissolved. You may need to heat for another 10 second if gelatine is not fully dissolved.

3. Carefully pour the topping over the cake. Refrigerate for a few hours until firm.

4. Push the loose bottom of the cake tin up to remove cake. Unwrap aluminium foil from the base. Now, slowly push the whole cake on to a cake board. Carefully pull away the contact or plastic strip.