Orange Cheesecake with Orange Puree, Cookie Crumble and Orange Crisp
Ingredients:
(Serves 4)
Orange Cheesecake:
150g Mascarpone Cheese
100g Cream Cheese (Philadelphia)
50ml Whipping Cream
75ml Freshly Pressed Orange Juice
10ml Lemon Juice
40g Caster Sugar
1 Teaspoon Vanilla Extract
Zest of 1 Whole Orange
3g Agar Agar or Gelatin
Orange Puree:
1 Orange (Peeled)
40g Caster Sugar
40ml Water
1,5g Teaspoon Agar Agar
13ml Whipping Cream
Cookie Crumble:
40g Digestive Cookies
12g Unsalted Butter
Orange Crisp:
1 Orange
15ml Water
15ml Caster Sugar
1 Teaspoon Lemon Juice
Directions:
Orange Cheesecake:
In a heavy bottom sauce pan, pour orange juice, orange zest, lemon juice, sugar and bring it to a boil. Add agar agar or gelatin (pre soaked in water) to the hot juice mixture and whisk to mix. Set it aside for 7-8 mins to slightly cool down.
- 75ml Freshly Pressed Orange Juice
- 10ml Lemon Juice
- 40g Caster Sugar
- Zest of 1 Whole Orange
- 3g Agar Agar or Gelatin
In an other bowl, add the mascarpone, cream cheese, whipping cream and vanilla extract. Whisk to soften the cheese and mix well.
- 150g Mascarpone Cheese
- 100g Cream Cheese (Philadelphia)
- 50ml Whipping Cream
- 1 Teaspoon Vanilla Extract
Add warm orange juice, little at a time, through a sieve into the cream mixture and whisk to combine. Once all the juice has been combined, pour into the mold of choice and set in the fridge to set for 4-5 hrs and then in the freezer until read to serve.
Orange Puree:
Chop peeled orange into rough chunks. Place the chopped oranges, sugar, water in a pan and cook until soft.
- 1 Orange (Peeled)
- 40g Caster Sugar
- 40ml Water
Blend the cooked oranges in a blender until smooth. Add little more water if need to make it blend soft and even.
Pour the blended orange puree back into the pan and bring it to quick simmer. Add agar agar and whipping cream, whisk to mix. Transfer into another bowl and cool down to room temperature (or until the puree sets). Keep in the fridge until ready to serve.
- 1,5g Teaspoon Agar Agar
- 13ml Whipping Cream
When ready to serve, blend the set orange puree to a smooth paste using a hand blender or blender.
Cookie Crumble:
Blend the digestive cookies to a fine crumble and mix with melted butter.
- 40g Digestive Cookies
- 12g Unsalted Butter
Orange Crisp:
In a pan, add water, sugar and orange juice. Simmer the mixture for 7-8mins to form a syrup.
- 15ml Water
- 15ml Caster Sugar
- 1 Teaspoon Lemon Juice
Cut the orange (with peel) into even ultra thin slices or as thin as possible. Dip the slices into sugar syrup and place it on a baking tray lined with parchment paper.
- 1 Orange
Bake at 50"C for 5hrs, then turn off the oven and let it dry overnight.
Can be stored in an airtight jar for a month.
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Enjoy! From Pistachio With Love...
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