Orange Cheesecake
Orange Cheesecake: a delicious and refreshing recipe
I propose a unique culinary experience with a recipe for orange cheesecake, a dessert that combines the creamy sweetness of cheese with the vibrant aroma of citrus. This cheesecake is perfect for any occasion, from an elegant dinner to a casual gathering with friends. Let’s begin our kitchen adventure!
Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 4 hours (including chilling)
Number of servings: 8
Ingredients
For the cookie crust:
- 1 large package of Oreo cookies (about 300 g)
- 100 g digestive biscuits
- 2 tablespoons melted butter
- 50 ml cold milk
- 1 tablespoon honey
For the cheese filling:
- 400 g sweet cottage cheese
- 150 g sour cream
- 2 tablespoons semolina
- 1 tablespoon cornstarch
- 3 egg yolks
- 3-4 tablespoons powdered sweetener (or sugar, to taste)
- 1 tablespoon orange essence
- 2-3 tablespoons candied orange peel, chopped
For the orange jelly:
- 2 oranges or mandarins
- 50 ml water (for boiling)
- 50 ml water (for gelatin)
- 1-2 tablespoons raw sugar (adjust according to the sweetness of the citrus)
- 1 tablespoon gelatin granules
Step 1: Preparing the crust
1. Crumbling the cookies: Start by placing the Oreo cookies and digestive biscuits in a food processor. Crumble them until they become small pieces, but not too fine; we want a pleasant texture for the crust. If you don’t have a food processor, you can use a plastic bag and a rolling pin to crush them.
2. Mixing the crust: Transfer the crumbled cookies into a large bowl. Add the melted butter, cold milk, and honey. Mix all the ingredients well until you obtain a homogeneous mixture.
3. Forming the crust: Grease the bottom and sides of a round 20 cm diameter baking pan with cold butter. Place the cookie mixture in the pan and press it down with the back of a spoon, ensuring it is even. Put the crust in the fridge to harden while you prepare the filling.
Step 2: Preparing the cheese filling
1. Creating the cheese base: In the food processor, place the cottage cheese and blend until it becomes a smooth paste. This step is essential to achieve a creamy filling without lumps.
2. Adding the ingredients: Add the sour cream, semolina, cornstarch, egg yolks, sweetener, and orange essence. Blend for a few seconds until the ingredients are completely integrated.
3. Incorporating the orange peel: Finally, add the candied orange peel and mix with a spatula to distribute it evenly in the filling.
Step 3: Baking the cheesecake
1. Final combination: Remove the crust from the fridge and pour the cheese filling over it, being careful not to create air bubbles.
2. Baking: Preheat the oven to 150-160°C. Place the pan in the oven and bake the cheesecake for about 50 minutes, until the mixture no longer trembles when touched and has a slightly golden crust.
3. Cooling: Once done, allow the cheesecake to cool completely at room temperature before transferring it to the fridge. It is important to let it cool well to achieve a perfect texture.
Step 4: Preparing the orange jelly
1. Preparing the oranges: Peel the oranges and break them into pieces. Place them in a small saucepan with 50 ml of water and let them simmer over low heat for 5-10 minutes, until they soften well.
2. Hydrating the gelatin: In another bowl, hydrate the gelatin with 50 ml of cold water. This will help thicken the jelly.
3. Preparing the jelly: Use an immersion blender to puree the hot oranges until you get a smooth puree. Add the sugar and hydrated gelatin, mixing well to ensure they dissolve completely.
4. Cooling the jelly: Allow the jelly to cool until it is warm, then carefully pour it over the chilled cheesecake from the fridge.
Step 5: Finalizing and serving
1. Refrigerating: Place the cheesecake back in the fridge for 3-4 hours or even overnight to allow the jelly to set properly.
2. Serving: Once completely chilled, remove the detachable ring from the pan. Slice the cheesecake and serve it with a sauce of fresh fruits or a dollop of sour cream for an even richer taste.
Helpful tips
- Variations: You can experiment with other flavors or ingredients, such as caramel, chocolate, or other candied fruits. Each variation will bring a unique twist to your cheesecake.
- Pairings: This cheesecake pairs wonderfully with green tea or a refreshing lemonade. Additionally, a sweet wine can perfectly complement the dessert's flavor.
- Calories and nutritional benefits: Each serving of cheesecake contains approximately 300 calories, providing a good dose of protein thanks to the cottage cheese. It is a healthier choice compared to other desserts rich in saturated fats.
Frequently asked questions
1. Can I use other types of cheese?
Yes, you can use mascarpone or ricotta cheese, but make sure to adjust the amount of sweetener to keep the taste balanced.
2. What if the cheesecake hasn’t set?
If the filling hasn’t firmed up enough, you can add a tablespoon of gelatin dissolved in water and refrigerate again.
3. Can it be made a day in advance?
Absolutely! The cheesecake keeps excellently in the fridge and even gets better as the flavors develop.
Personal note
This orange cheesecake recipe is not just a delicacy; it is a sweet memory that I share with my loved ones. I remember the first time I made this dessert for a family gathering and everyone’s enthusiastic reactions. I promise you that once you make it, it will become your favorite recipe for special moments!
So, don’t hesitate to start cooking! Discover the joy of creating a delicious orange cheesecake that will delight the taste buds of all your loved ones. Enjoy!
Ingredients: Base: 1 large package of Oreo cookies with cocoa, 100g digestive biscuits, 2 tablespoons melted butter, 50ml cold milk, 1 tablespoon honey. Filling: 400g sweet cow cheese, 150g sour cream, 2 tablespoons semolina, 1 tablespoon food starch, 3 egg yolks, 3-4 tablespoons powdered sweetener, 1 tablespoon orange essence, 2-3 tablespoons chopped candied orange peel. Orange jelly: 2 oranges or mandarins, 50 + 50ml water, 1-2 tablespoons raw sugar (depending on how sweet the oranges are), 1 tablespoon gelatin granules.
