Orange Cheesecake

Easy

Ingredients

cake
2 room temperature egg
60 g sugar
1/2 tsp vanilla extract
2 Tbsp boiled water
a pinch of salt
75 g flour
1/2 tsp baking powder
cream mixture
400 g heavy cream
50 g cream stabilizer
250 g quark
2 Tbsp honey
60 g powdered sugar
a pinch of ground cinnamon
1 tsp vanilla extract
25 g poppy seeds
1 organic orange
garnish
1 can mandarin oranges
175 g
100 g apricot jam

Directions

Orange Cheesecake

is made with basic yellow cake, filling with curd cheese and poppy seeds, then topped with sweet little mandarin which make this cake perfect for any occasion. Yesterday I got some request of this recipe, which is actually I baked this cake for my mother-in-law’s birthday. The creamy cheese and the fluffy cake with citrusy orange flavor made everyone cannot stop to eat it. Serve this delicious orange flavored cheesecake with some glazed apricot jam.

Note :

You can use mascarpone or any other cream cheese instead curd cheese (quark). In this recipe I use vegan whipped cream stabilizer, but you can also substitute with gelatin or jell-o to make the cream stiff.

If you make with gelatin, first whip the heavy cream, powdered sugar and vanilla extract until beaters are just starting to leave a trail. Slowly add dissolved gelatin (liquid) in a steady stream while continuing to beat with electric mixer until stiff.
If you use Jell-o, boil the Jell-o powdered with some water and the juice of 1 orange, stir until dissolved. Let it cool for 5 minutes.
Whip the heavy cream until it has forms a stiff peak. Mix the curd cheese, honey, powdered sugar, cinnamon, vanilla extract, orange zest until well combined. Add the Jell-o mixture to the cheese mixture slowly. Gently fold the whipped cream into the cheese mixture. Add and mix the poppy seeds into the cream.

(Visited 1,383 times, 1 visits today)

Steps

1 Done	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.
2 Done	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.
3 Done	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.