Orange Cheesecake
6 servings
60 minutes
Orange cheesecake is a harmony of rich cream cheese flavor and bright citrus freshness. Its roots trace back to American cuisine, where cheesecake became a beloved dessert, but the addition of orange notes gives it a special juiciness. The light tartness of the jam highlights the delicate texture of the cheese mixture, while the crunchy cookie base adds contrast. This dessert is perfect for special occasions: whether it's a family tea gathering or an exquisite dinner. Served chilled, it reveals the full palette of flavors. Orange cheesecake is a sweet sun on a plate, bringing joy with every bite.
1
Roll out the shortcrust pastry into a disc about one centimeter high. Use a 10 cm diameter cooking ring to cut out six small cakes. Place in an oven preheated to 180 degrees for 10-15 minutes to brown. Remove the finished cakes and let them rest for at least half an hour.
- Shortcrust pastry: 200 g
2
Zest one orange. Mix cheese, sugar, cream, eggs, yolks, starch, and zest in a blender on low speed until they become a homogeneous mass.
- Oranges: 1 piece
- Cream cheese (Philadelphia): 300 g
- Sugar: 100 g
- Heavy cream 35% fat: 100 ml
- Chicken egg: 2 pieces
- Egg yolk: 5 piece
- Starch: 150 g
3
Line the baking tray with parchment paper. Place the prepared layers on it and encase them in culinary rings of the same diameter. Line the inside walls with baking paper: the height of the paper walls should be twice that of the metal ones.
4
Spread and distribute a teaspoon of orange jam or preserve over the surface of the layers. Pour a layer of cheese mixture on top - up to the edges of the culinary rings.
- Orange marmalade: 6 teaspoons
5
Place the baking tray in the oven preheated to 190 degrees for 15 minutes - until the cheese mixture rises.
6
Take the ready cheesecakes out of the oven, let them cool, put them in the refrigerator, and before serving, keep them cold for at least an hour.
