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Orange Cheesecake

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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

Orange Cheesecake

  • Easy

Ingredients

  • cake

  • cream mixture

  • garnish

Directions

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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.

 

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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.

Stephanie

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