Cheesecake with orange

Name: Cheesecake with orange
Ingredients: Base: 6 eggs 3 tablespoons flour 3 tablespoons cocoa 6 tablespoons sugar Cream: 350 g cream cheese 10% fat 350 g Greek yogurt 6 tablespoons powdered sugar 5 g gelatin 2 oranges rum essence For soaking

Dessert - Cheesecake with orange by Otilia G. - Recipia

I often start the week with something sweet. I don't like to let Monday pass without a little reward, so sometimes I make a cake with cream cheese and oranges. The recipe isn't complicated, doesn't require rare ingredients, and the result is quite refreshing, even though it's a cake. Quick Info Total time: approximately 5-6 hours (including chilling time) Preparation time: 30-40 minutes Baking time: 30-35 minutes Cooling and assembling time: 4 hours Servings: 10-12 slices (for a 24 cm pan) Difficulty: medium Recipe type: dessert for the weekend or special occasions Ingredients For the base: 6 eggs 6 tablespoons sugar 3 tablespoons flour 3 tablespoons cocoa For the cream: 350 g cream cheese (10% fat) 350 g Greek yogurt 6 tablespoons powdered sugar 5 g gelatin 2 oranges rum essence For soaking: sweetened coffee rum essence (optional) For decoration: 200 ml whipped cream strawberries Preparation Method 1. Preparing the base Break the eggs and separate the whites from the yolks. Beat the egg whites with sugar until stiff peaks form. Add the yolks one at a time, mixing well after each addition. Sift the flour and cocoa together, then gently fold into the egg mixture with a spoon, moving from the bottom up. Pour the mixture into a 24 cm cake pan lined with baking paper and bake in a preheated oven at medium heat (about 180°C) for 30-35 minutes. Let the base cool completely on a rack or plate. 2. Preparing the cream Soak the gelatin in three tablespoons of water in a glass. Meanwhile, in a bowl, mix the cream cheese with the powdered sugar until the sugar dissolves. Add the yogurt, one spoon at a time, mixing gently until well combined. Melt the gelatin over a double boiler. Let it cool slightly, then gradually add it to the cream cheese mixture, stirring continuously. Peel the oranges, cut them into cubes, and add them to the cream along with a few drops of rum essence, to taste. Mix everything until well combined. 3. Assembling Cut the cooled base horizontally into two layers. Prepare the coffee (it can be weaker or stronger, depending on preference) and sweeten slightly. Add a little rum essence. Place the first layer of the base back in the cake pan and soak it evenly with half of the coffee. Pour the cream over the first layer, level it out, then place the second layer on top, which is also soaked. Let the cake chill in the refrigerator for at least 3-4 hours, ideally overnight, to allow the cream to set well. 4. Decoration Once the cake has set, carefully remove it from the pan. Whip the cream and cover the entire cake with a thin layer. Top with strawberries or other fruits to taste. Why I make this recipe often I like that it can be prepared in advance, doesn't require hard-to-find ingredients, and has a good balance between sweet, refreshing, and creamy. It can stay in the fridge for a day or two without drying out. It's suitable for the weekend or when you have guests. Tips and Variations Tips Don't skip sifting the flour with cocoa; the base will be lighter. If the cream cheese is wetter, let it drain in a sieve beforehand. The gelatin must be dissolved well; otherwise, the cream won't set evenly. Soak the base with a brush or spoon to avoid it becoming too wet. Substitutions You can use plain yogurt if you don't have Greek yogurt, but the texture will be a bit lighter. Oranges can be replaced with mandarins or kiwis if you prefer a different taste. If you don't want coffee, you can soak the base with natural orange juice, but the taste will be slightly more tart. Variations For a more aromatic cake, add grated orange zest to the cream. You can combine half of the cream with a little cocoa for a two-tone effect. The decoration can vary with orange slices, nuts, or grated chocolate, not just strawberries. Serving Ideas The cake is served cold, cut into slices. It goes well with coffee or plain tea. It's also suitable as a festive dessert, not just for everyday. Frequently Asked Questions 1. Can I use another cream cheese? Yes, but it should not be salty and not too soft; otherwise, the cream will be too runny. 2. Is it necessary to use gelatin? The recipe works best with gelatin, especially if you use yogurt and fresh fruits. Without gelatin, the cream may become too soft when cut. 3. Can I make the cake a day in advance? Yes, I actually recommend it. The base soaks better, and the cream has time to set. 4. If I don't have a 24 cm cake pan, can I use another one? Yes, but adjust the baking times if you use a larger pan (the base will be thinner and will bake faster). 5. What can I replace the strawberries with for decoration? Any fresh fruit, orange slices, or even grated chocolate. Nutritional Values Estimation for one slice (from 12 servings): approximately 240-260 kcal. The base provides carbohydrates and protein from the eggs, the cream has fat and protein, while the oranges and yogurt reduce the caloric weight. One slice has about 7-8 g protein, 30-32 g carbohydrates, and 8-10 g fat. The data is approximate and may vary depending on the cream cheese and yogurt used. Storage and Reheating The cake can be stored in the refrigerator covered for up to 2-3 days. It is not reheated; it is served cold. If there are leftovers, the whipped cream may change texture, but it does not affect the taste of the cake. Freezing is not recommended.

Preparation

Start by preparing the base as follows: separate the eggs, beat the egg whites separately with sugar, then add the yolks one by one, mixing well after each addition. Sift the flour and cocoa together and add them over the eggs, mixing with a spoon from the bottom up. Pour the mixture into a cake pan (24 cm) and place it in the preheated oven at medium heat for 30-35 minutes. Once baked, remove it from the pan and let it cool. Now it's time to make the cream. Soak the gelatin in a glass with three tablespoons of water. Honestly, I used it because I wasn't sure if the cream would turn out without it. In a bowl, add the cheese with powdered sugar and mix until it melts. Add the yogurt with a spoon and gently mix until combined. Dissolve the gelatin in a bain-marie, let it cool for a minute, then pour it over the cream, and as you guessed... :) mix again. Peel the oranges, cut them, and place them over the cheese cream, along with the essence. Cut the cooled base in half. Soak the bottom part with sweetened coffee to which you add a little rum or rum essence and place it in the cake pan. Pour the cream and place the other half of the base on top, soaked just like the first... :) Put it in the fridge for 3-4 hours or overnight, remove it from the pan, and cover it with a layer of whipped cream. Decorate with strawberries like I did, or as you wish. Enjoy and may everything you plan to achieve this week come true!!!

Category: Dessert Author: Otilia G. Views: 1 Date: 27.10.2024

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