Orange Cheesecake

Steps

• cake: – Lightly grease a 20 or 22 cm springform cake tin. – Preheat the oven 190°C. – In a large bowl, mix the room-temperature eggs, sugar, salt, vanilla extract and boiled water for 6 minutes until creamy and fluffy. – Sift the flour and baking powder over the egg mixture, then gently fold until just incorporated. – Spread evenly over the prepared tin and bake in the preheated oven for 12-15 minutes or until the cake is done. (the cake is done, when a toothpick inserted in the center comes out clean) – Allow to cool in springform tin for 10 minutes then turn the cake out onto a wire rack to cool completely.
  
  
  
  
  
• cream mixture: – Whip the heavy cream with 20 g stabilizer until it has doubled in volume and forms a stiff peak. Set a side in the refrigerator. – In a large bowl, mix curd cheese, honey, powdered sugar, ground cinnamon, vanilla extract, orange zest and juice from 1 orange. – Add 30 g whipped cream stabilizer. Mix continuously until everything is incorporated. – Gently fold the whipped cream into the cheese mixture until well-combined. Add and mix the poppy seeds into the cream.
  
  
  
  
  
  
• garnish: – Spread the cream evenly over the chilled cake. – Chill the cake at least 6 hours before serving or overnight for the best result. – Garnish with mandarin orange and glaze with apricot jam.