Orange Cheesecake
This bright and delicate dessert, reminiscent of the sun, will bring a great mood and surprise with its aroma. I recommend trying this recipe. These ingredients make 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- egg 1
- sugar 50 g
- baking powder 5 g
- flour 80-100 g
- cream cheese 400 g
- cream 33-35% 200 ml
- eggs 3
- sugar 100 g
- vanilla sugar 10 g
- sugar 100-150 g
- gelatin 10 g
- water 300 ml
- orange 3
Instructions
Step 1 of 23
Zest the oranges (2 tbsp will be required).
Step 2 of 23
Squeeze the juice (300 ml of juice will be needed). Save the orange peels.
Preparing the base
Step 3 of 23
Beat the egg with sugar.
Step 4 of 23
Add 1 tbsp of zest.
Step 5 of 23
Pour in 50 ml of orange juice.
Step 6 of 23
Add the flour and baking powder. Mix.
Step 7 of 23
Lightly grease a baking pan with butter (a pan with a diameter of 24 cm was used). Pour in the batter. Place it in an oven preheated to 180 degrees. Bake for 10 minutes.
Filling Preparation
Step 8 of 23
Mix the cheese, sugar and vanilla sugar.
Step 9 of 23
Pour in the cream.
Step 10 of 23
Mix.
Step 11 of 23
Add eggs.
Step 12 of 23
Mix.
Step 13 of 23
Add 1 tbsp zest.
Step 14 of 23
Mix.
Step 15 of 23
Let the crust cool.
Step 16 of 23
Spread the filling onto the cooled base. Place in an oven preheated to 180 degrees. Bake for 50–55 minutes.
Jelly Preparation
Step 17 of 23
Soak the gelatin in 100 ml of water. Leave for the time specified on the package.
Step 18 of 23
Cover the peels with 300 ml of water and add sugar.
Step 19 of 23
Bring the mixture to a boil. Boil for 5–7 minutes.
Step 20 of 23
Strain the liquid.
Step 21 of 23
Stir in the gelatin.
Step 22 of 23
Add 250 ml of orange juice. Let it cool.
Step 23 of 23
Pour the cooled jelly over the cooled cheesecake. Refrigerate for 6–8 hours.