Amazing orange cheesecake. Orange cheesecake Orange cheesecake recipe

Grind the cookies in a blender until crumbly, pour in the melted butter, “knead” the “dough”. The “dough” should be dense and elastic, it should not crumble, but it should not be too soft either.

We put it in a springform pan (size 18-20 cm), compact it along the bottom and make sides. Preheat the oven to 160 degrees, set for 15 minutes. Let cool.

Preparing the cheese mass. Important - all ingredients must be at room temperature, that is, put them all out of the refrigerator in advance. The main rule is no mixers! Just a big whisk. It is important not to overbeat the mixture - then the cheese mass will not rise and crack.

Place cottage cheese (the classic is Philadelphia cheese; if it is unavailable, you can replace it with Almette, Buko, Violette, etc.) place in a large bowl, add powdered sugar. Mix with a whisk until smooth.

Next, add 1 egg and 1/3 cream and mix with a whisk. Next, the second egg and the next third of the cream and finish with the remaining egg and cream. Stir, but do not beat. The result should be an absolutely homogeneous air mass. The mass should not turn out thick, it should flow with “effort”, but flow.

Next you need to prepare the form. We seal the bottom and sides of the mold with foil in several layers. This must be done carefully so that no water gets into the cheesecake. Choose another form or baking sheet that will easily fit the form with cheese. Boil the water. Preheat the oven to 160 degrees. Pour the cheese mixture into the cookie base and place on a baking sheet. Fill with hot water so that the water reaches the middle of the walls of the mold with cheese. Place in the oven for 1 hour and 20 minutes.

Necessary ingredients for orange cheesecake without baking in the photo:

1. Soak the gelatin in 2/3 glass of water and leave to swell for 10 minutes.

   
   
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   In a container convenient for blending, combine: cottage cheese, sugar and cream.

   
   

3. Wash the orange well under warm water and remove the zest from it using a fine grater.

   
   

4. Then, squeeze the juice of half an orange into a container with cottage cheese.

   
   

5. Mix the entire contents of the bowl well with a blender until smooth and creamy. Add gelatin, melted in a water bath or in the microwave, into the resulting mass and stir until smooth.

   
   

6. Grind the cookies in a blender until fine crumbs.

   
   
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   Combine the crushed cookies with soft butter and knead well.

   
   

8. Pour the resulting mixture into a springform pan, the bottom of which is covered with parchment. Distribute and press well with your hands. For convenience, you can moisten your hands a little with water.

   
   

9. Place curd cream on the compacted cookies.

   
   

10. Cut the orange into slices and decorate the cheesecake with them.

    
    

11. Place the finished orange cheesecake in the refrigerator for 2 hours, then remove the sides of the pan and serve it to the table.

    
    
    

Today I suggest to all lovers of sweets to prepare an amazing orange cheesecake - the dish is not only incredibly tasty, but also healthy (after all, it is made from cottage cheese). The refreshing taste and radiant appearance of orange pie evokes the most positive emotions. A fragrant dessert with a subtle, unobtrusive orange flavor that melts in your mouth - perfection itself. Homemade orange cheesecake is very easy to prepare, and you can serve it on a holiday table or for a home tea party. Regardless of the time of year, orange pie is associated only with a bright sunny mood.

Ingredients:

• 140 grams of chocolate cookies;
• 70 grams of butter;
• 500 grams of full-fat cottage cheese or cream cheese;
• 200 milliliters of cream 20-33% fat;
• 4 fresh chicken eggs;
• 50 milliliters of orange juice (from about half an orange);
• 1 tablespoon orange zest;
• 100-120 grams of sugar;
• 1.5 tablespoons corn starch (can be replaced with one level teaspoon of potato starch).

For decoration:

• one orange;
• chocolate - 80 grams;
• for sugar syrup: 200 grams of water and 200 grams of sugar.

Amazing orange cheesecake. Step by step recipe

1. Take a springform pan with a diameter of 18 centimeters: cover the bottom with parchment paper, and wrap the outside of the pan with foil folded in two layers. This must be done.
2. Place chocolate cookies in a blender bowl (you can take them with a layer) and grind them.
3. Mix chocolate chip cookie crumbs with melted butter and stir.
4. We put the resulting mass into the mold, level it and send it to preheated to 170 degrees for 10-15 minutes.
5. Let's prepare the filling. Mix the fatty cottage cheese with cream and grind to a paste.
6. Advice. If you use cream cheese, you will need to take 100 milliliters of cream.
7. Advice. The best cream for desserts is homemade cream. You can see how to prepare cream of varying degrees of fat on our website “Very Tasty”.
8. Beat eggs into the resulting curd mass, pour in orange juice, add sugar, orange zest, and starch. Beat everything with a mixer for one minute (until smooth).
9. Place our mold in a deep container with a diameter larger than the diameter of the mold. Pour the cottage cheese filling onto the cookie layer. Fill the container halfway with boiling water.
10. Place the entire structure in the oven, preheated to 170 degrees.
11. Bake the orange and cottage cheese cheesecake for one hour. Then turn off the oven and leave the cheesecake in it for another hour.
12. Next, take the pan with homemade orange pie out of the oven, cover with cling film, and place in the refrigerator for several hours.
13. After some time, take it out of the refrigerator, run a knife along the edge of the mold, and remove the ring. Place the orange cheesecake on a flat plate and decorate.
14. Cut the orange into 8 parts, cook in sugar syrup for 10-15 minutes.
15. Advice. To prepare sugar syrup, mix water and sugar in one to one proportions and bring to a boil.
16. Remove orange slices from sugar syrup and cool.
17. Melt approximately 80 grams of chocolate in a water bath or in the microwave, pour into a cornet, and use it to draw chocolate patterns on parchment paper. Allow time for the chocolate to harden in the refrigerator.

You need to decorate the orange cheesecake immediately before serving: arrange the orange slices in a circle, and place chocolate patterns in the middle. A cup of aromatic tea, an incredibly delicious dessert - everything you need for a great mood. Awesome desserts with step-by-step preparation are waiting for you on the “Very Tasty” website: be sure to come in, you will love it.

Let's prepare the base.

Grind the cookies into crumbs using a blender.

Add melted butter and stir. Transfer to a springform pan and press down along the bottom (no need to make sides).

Place the pan in an oven preheated to 160 degrees and bake for 10 minutes. Remove and cool.

Combine cream cheese, sugar, orange juice (you should get about 120 ml), starch and zest (1 tbsp).

Mix with a whisk until smooth.

Add eggs one at a time, mixing well until smooth. Pour in the cream and mix again.

Pour the cream into the mold with the base.

Place the mold in an oven preheated to 160 degrees, at the bottom of which there is already a mold with boiling water. Bake the cheesecake for about an hour.

It is very important not to overcook the cheesecake in the oven, otherwise it may crack when cooling. It’s quite easy to determine if the cake is ready - tap the side of the pan with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).

Leave the finished cheesecake for 40 minutes in the oven turned off and slightly open, then remove and let cool at room temperature. After this, put it in the refrigerator for 4 hours, or better yet, overnight.

Before serving, run a knife along the sides of the pan, remove the side and transfer the cheesecake to a plate.

And cut out the segments.

Serve cheesecake with orange fillet. If the oranges are sour, first sprinkle them with powdered sugar.

Enjoy your tea!

A recipe for a very aromatic orange cheesecake, with a subtle, absolutely non-intrusive orange taste.

Ingredients for Orange Cheesecake:

Nutritional and energy value:

Orange Cheesecake Recipe:

First prepare the brise dough. Cut the cooled butter into cubes and chop together with the flour in a blender bowl. Pour the resulting crumbs into a separate cup, add salt, sugar, egg and rub everything with your hands. Add milk, stir and gather the dough into a ball. Knead the dough with the heel of your palm away from you several times until smooth, roll into a ball, wrap in cling film and put in the refrigerator for 20-30 minutes. You can put it in the freezer for 10 minutes. (If you don’t have a blender, you can grind the flour and butter with your hands).

Lightly flour a surface and roll out the dough to 3mm thickness. The dough layer should be 5-6 cm larger than the baking pan. While rolling, periodically turn the dough 90° to prevent it from sticking to the surface, adding a little flour if necessary.

Transfer the dough into the mold; this can be done very easily using a rolling pin. Dust a rolling pin with flour, wrap the dough around it, and unroll it over the pan. Press the dough into the edges if they are ruffled, roll the rolling pin over the surface several times and then remove any excess dough from the edges. Place the pan in the refrigerator for 20 minutes to prevent the dough from settling while baking.

Preheat the oven to 190 C. Carefully prick the bottom of the base with a fork, cover the pan with foil or baking paper, add a load (beans, rice, peas) so that the dough does not rise and lose its shape. This is called blind baking. Bake for 15 minutes at 190 C, then remove the foil, reduce the temperature to 170 C and bake for another 5-10 minutes until light golden brown.

While the base is baking, prepare the filling. Finely grate the zest of two oranges and squeeze the juice out of them.

In a separate cup, mix cottage cheese with mascarpone, add sugar, sour cream, mix again, add orange zest and juice. Separately, beat 4 eggs with a mixer, the mass should increase in volume two to three times. Pour the egg mixture into the curd parts, first half, gently mix until smooth with bottom-up movements, then pour in the remaining mixture and mix again.

7. After baking the base, reduce the oven temperature to 140 C. Pour the curd mass into the base (there is no need to remove the base from the mold) and bake for 1.5 hours. At higher temperatures, the cheesecake will quickly rise and crack.
Cool the cheesecake completely. Place in the refrigerator before serving. Just before serving, you can sprinkle with powdered sugar; there is no point in doing this earlier, because it will melt. For cheesecake to cut well, it must be cold and the knife must be sharp.