Orange Cheesecake Recipe
I made the orange cheesecake for my husband's birthday last year. But I couldn't share it last year for various reasons, one of which is that I missed the season. It doesn't make much sense when I share recipes made with vegetables and fruits out of season. Many people have difficulty in finding the ingredients and a significant number of people do not want to eat that fruit out of season.
In Spain, it is possible to find almost every vegetable and fruit in almost every season. But I don't remember buying oranges in the middle of summer. When they are in season, I can't think of buying oranges instead of strawberries, apricots and peaches, which are both tastier and cheaper. While I can eat strawberry cheesecake in summer, my first choice would not be orange cheesecake either. I love orange juice, but I prefer to drink peach ice tea in summer. Everything is better in its season. So forget apricot galette, now it's time for orange cheesecake.
I usually make my own cheesecake base from scratch, but it's not necessary. If there is a biscuit base you always make and its size is suitable for this recipe, you can use your own base recipe. If you are going to use a biscuit base, then it means that you do not need to use egg yolk. In this case, too, you won't have any leftover egg whites, so using three extra-large or four small eggs for the cheese filling will help balance the recipe.
The criterion for cheesecake success is often seen as whether it cracks or not. If you are going to take a photo of it and share it for your job, this is an important criterion, of course, but if you are making the cheesecake just for eating, it doesn't matter whether it cracks or not. Cracking doesn't make your cheesecake bad and it doesn't make you fail. The important thing is the taste and consistency. A cheesecake that is not cracked but smells of eggs and has a doughy consistency, doesn't have a sandy but clean cut appearance when cut with a fork is not a successful cheesecake.
It contains the aroma of orange in its cheese filling, so there is no sauce on it, as in lemon cheesecake and almost all cheesecake recipes. But if you want it to happen, you can make the sauce recipe in the lemon cheesecake recipe with orange. Only it may be good to reduce the amount of sugar, as orange is a sweeter fruit.
Finally, I want to give a small tip. When cutting your cheesecake, use a very, very, very sharp knife with a wide blade so as not to break it and to remove the slices properly. In order for the sharpness of the knife to work even more, before using the knife, soak it in boiling water and dry it before using.
Enjoy the recipe...
For the base;
- 75 g cold butter,
- 1 tablespoon of sugar,
- 1 egg yolk,
- 1.5 cups of flour.
For the cheese filling;
- 700 g cream cheese,
- 3 eggs + 1 egg white,
- 1 cup of sugar,
- 1 tablespoon of flour,
- 1 tablespoon of cornstarch,
- juice of 1 orange,
- The zest of 1 orange,
- 50 ml of heavy cream,
- 1 teaspoon of powdered sugar,
- Orange slices,
- Chopped pistachios.
- For the base, mash the butter cut into cubes, egg yolk and sugar in a deep bowl with a fork,
- Add the flour and crumble it with both hands to sand consistency,
- Grease the bottom and the edges of a 22 cm springform mold with butter and lay parchment paper (both the bottom and the sides),
- Spread the dough in the bottom of the mold,
- Bake in a preheated oven at 180 degrees until the edges are lightly browned,
- Take it out of the oven and let it cool at room temperature,
- For the cheese filling, whisk sugar and cream cheese well,
- Add the eggs to the mixture, one at a time, and beat well,
- Add flour, cornstarch, orange juice and orange zest and beat until you get a homogeneous mixture,
- Pour this mixture over the cooled base,
- Bake it in a preheated oven at 170 C degrees,
- Place 2 small baking dishes filled with water next to it so that it does not crack,
- Bake until the edges are lightly browned,
- Reset the oven temperature, but do not open the door,
- After 15 minutes, open the oven door and wait for it to cool completely,
- Place it in the refrigerator and let it rest overnight,
- The next day, whip the heavy cream and powdered sugar,
- Decorate the top with whipped cream, pistachios and orange slices as you wish.