How to Make Orange Cheese Cake at Home

How to Make Orange Cheese Cake at Home

Ingredients:

Prepare the crust:

Marie biscuits 180g or as needed

Melted butter 70g

Orange zest ½ tbsp

Prepare the candied oranges:

¾ cup water

½ cup sugar

Orange slices as needed (use firm oranges, slice thickness: 4 mm)

Prepare the cheesecake:

Olper's Dairy Cream refrigerated 250ml

½ cup powdered sugar

yellow 4

Yogurt 200g

Fresh cheese 200g

¾ cup orange juice

lemon juice 1 teaspoon

powdered sugar 1/3 cup

orange zest 1 tbsp

gelatin powder 1 tbsp

water 4 tablespoons

Orange food coloring ¼ tsp. or as needed

cherries

Directions:

Prepare the crust:

Place the ladybugs in a food processor and chop finely.

Add melted butter and orange zest and mix until well blended.

Transfer it to an 8 inch springform pan.

Spread evenly and press firmly to set, then refrigerate for 1 hour.

Prepare the candied oranges:

In a skillet, add the water and sugar and mix well until the sugar melts.

Add the orange slices and cook in the sugar syrup until the orange peels are transparent.

Spread on a platter and let cool completely and set aside for decoration.

Prepare the cheesecake:

Place the ice cubes in a large bowl.

Place another bowl in the middle, add the cream and beat well.

Add powdered sugar and beat until stiff peaks form and set aside.

Put the egg yolk, yogurt, cream cheese, orange juice, lemon juice, powdered sugar, orange zest in a bowl and whisk well.

Cook in a bain-marie for 16 to 18 minutes, stirring gently.

Place the bowl over a double boiler, gently flip and cook over low heat for 16-18 minutes.

In a small bowl, dissolve the gelatin powder in the water and mix well.

Add the dissolved gelatin mixture and and food coloring mix well.

Remove the bowl from the double boiler and bring to room temperature, stirring occasionally to prevent a crust from forming.

Add the heavy cream and gently fold in with a spatula until smooth.

Pour the mixture into a spring form pan already placed on the comb, pat a few times, cover with cling film and freeze for 4 hours.

Carefully remove the spring form pan, garnish with candied orange slices, cherries, mint leaves and serve!