Chilled Orange Cheesecake

This superb cheesecake with a sweet and sour combination is a simple dessert to make at home.

Ingredients serve 6 – 8

Base

100 g biscuit crumbs

50 g melted butter

Cheese filling

200 ml cream

10 g gelatin leaves

300 g cream cheese
100 g caster sugar
150 ml freshly squeezed orange juice

1 tbls orange zest

1 tbls lemon juice

Topping

7 g gelatin leaves

100 g freshly squeezed orange juice

1 tbls icing sugar

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Place orange juice/zest and lemon juice in a bowl and combine. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the orange mixture and blend into the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Place the gelatin for the topping in a bowl with cold water. Combine orange juice and sugar in a bowl. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix melted gelatin into the orange mixture and spread evenly on top of the cheesecake. Swirl the orange mixture with a skewer to make a marbled effect with the cheese mixture. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try blood orange or grapefruit instead of orange juice.