Orange Cheesecake

Butter and digestive biscuits for the base Crushing the biscuits Butter well of biscuits Mixing them all

Orange Cheesecake

250 g digestive biscuits (actually you can use 200 g of biscuits and 50 g of cornflakes)
140 g butter (salted or otherwise)
500 g cream cheese (cubed first before mixing)
300 ml whipped cream or regular cream
Orange rind from 1 Valencia Sunkist orange
Orange juice from 1 navel orange and half of a Valencia Sunkist orange
1/2 cup sugar
1/3 water
1 tablespoon gelatin (unflavoured)
2 teaspoon brandy/cooking wine/orange liqueur

What to do:

  1. Finely crushed biscuits, add melted butter and press into a 8 inch pan (or any pan of your choice). I used a shallow pan because I don’t like to have too much cheese in my cheesecakes and thus, ended up with two pans of cakes.
  2. Refrigerate until base becomes hard.
  3. Beat whipped cream until soft peaks form. I’d suggest this AFTER you are done with your cream cheese and such. I did it first and my whipped cream started bleeding (I got a bit of water coming out of my cream – normal if you let it sit after beating).
  4. Beat cream cheese, rind, juice, and sugar until the sugar has dissolved and the batter looks smooth and creamy. I added a bit (maybe a quater) of the orange pulp while squeezing out the juice. I think it gives the filling a little bit of colour and texture.
  5. Fold in cream until it’s well mixed.
  6. Add gelatin to the water (make sure that the water is boiled) and stir until it dissolves. Leave aside to cool. This can be done while you are busy making the cream cheese mix.
  7. Spoon in brandy/cooking wine/liqueur and add gelatin. Mix well.
  8. Pour into the pan and refrigerate for at least six hours. Overnight is best.
  9. When serving, use anything you wish as a garnish. I plan to use sliced oranges.

The biscuity base Whipping the cream The filling, all done and ready Assembled and in the fridge

The original recipe called for less orange juice and more liqueur but I sort of felt that it could be a bit tad over-powering. Parents had a go tasting the filling and found it orangey enough to be passed off as an orange cheesecake.

The gelatine bit worries me. My previous attempts at making cheesecake involved baking so I’m rather unfamiliar with this product. Hopefully, it’ll turn out just fine – am planning to check on it tonight.

It was a little chaotic in the kitchen while I was beating the cream and making the filling. Hence the lack of pictures during that process. So, unless you’re a pro, have everything prepared before you start mixing stuff except for the orange juice which has to be squeezed out fresh (like with all fruit juices that you intend to use in cake-making recipes). Same thing with the rind.

[EDIT: On a side note, I ought to get a springform pan – just took a look at the cake and while it looks kinda cute, the cake when removed from baking paper has this “homemade” look to it. Gah.]

Ah…baking…now if only Nil was here to finish off the leftover filling. ^.^

The finished cake An orange slice

ps: This recipe is a combination of this and this. 😀

pps: Oh, the rating above is given after considerations on difficulty level, availability of ingredients and overall fun.

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3 Comments

  1. Hmmm, I always thought non-baked cheesecakes had eggwhites in them.

    Sounds easy and yummy. Do you use a mixer or your poor hand to mix the ingredients?

    [Never came across those with eggwhites…most of the time, I see gelatin for non-baked cheesecakes. Sounds interesting.

    Yes, it’s pretty easy – I used my hands to break the biscuits and a pedestal to crush it. Mixing? I left it up to the mixer to do the job save for the last few steps where I just fold in the cooking wine and gelatin.]

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