Cheese cream cake with orange jelly

Cheesecake with Orange Jelly - a fresh and refreshing delight

The cheesecake with orange jelly is a perfect choice for warm summer days or special occasions. Built on a soft and fluffy base, this cake is enriched with a fluffy cheese cream, while the orange jelly adds a touch of freshness and a vibrant color. Whether you prepare it for a party or simply to indulge yourself, this cake will bring a smile to your face. Let's begin our sweet journey!

Preparation time:
- Total time: 2 hours (including cooling time)
- Preparation time: 30 minutes
- Baking time: 40-50 minutes
- Number of servings: 10-12

Ingredients:

*For the base:*
- 3 large eggs
- 4 tablespoons of sugar
- A pinch of salt
- Vanilla extract (preferably natural)
- 1 tablespoon of melted butter
- 5 tablespoons of flour
- 2 tablespoons of cornstarch
- Half a packet of baking powder

*For the cream:*
- 250 g cream cheese (choose a low-fat version for a lighter cake)
- 150 g natural yogurt (preferably Greek)
- 4 tablespoons of sugar
- Vanilla extract
- 1 packet of gelatin
- 200 ml liquid cream

*For the syrup:*
- 200 ml freshly squeezed orange juice
- 4 tablespoons of sugar

*For the jelly:*
- 700 ml orange juice
- 2 vanilla puddings (or natural vanilla flavor)
- 4 tablespoons of sugar

Recipe history:
The origins of cheesecakes are lost in the mists of time, but the combination of cheese with fruits has been appreciated over the centuries in various cultures. The cheesecake with fruit jelly is a modern variant, combining textures and flavors to create a memorable dessert. This recipe has been adapted to bring a touch of freshness and a perfect contrast between the creamy filling and the tangy jelly, making it ideal for any occasion.

Preparation:

1. Preparing the base:
- Start by preheating the oven to 180°C. Prepare a 28 cm diameter baking pan, greased with butter or lined with baking paper.
- In a large bowl, beat the eggs with the sugar and salt using an electric mixer for about 10 minutes, until the mixture becomes frothy and doubles in volume.
- Add the vanilla extract and melted butter (but not hot!). Gently mix to integrate the ingredients.
- In another bowl, mix the flour, cornstarch, and baking powder. Sifting these ingredients together will ensure a fluffy texture for the base.
- Gradually fold the flour mixture into the egg mixture using a spatula, with gentle up-and-down movements to avoid losing the air incorporated.
- Pour the mixture into the prepared pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.

2. Preparing the cream:
- In a bowl, mix the cream cheese, yogurt, sugar, and vanilla extract until you get a smooth and creamy mixture.
- Prepare the gelatin according to the instructions on the package. Usually, you need to hydrate it in cold water and then melt it in a water bath.
- In another bowl, whip the liquid cream until it becomes firm. Make sure the cream is well chilled before whipping for the best results.
- Add the melted gelatin to the cheese mixture, mixing well to combine. Then, fold in the whipped cream gently until you have an airy cream.
- Pour the cream over the cooled base and level the surface. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the cream has set.

3. Preparing the syrup:
- In a saucepan, combine the orange juice with the sugar and bring to a boil. Stir until the sugar is completely dissolved.
- Let the syrup cool, then soak the base with a brush to add moisture and flavor.

4. Preparing the jelly:
- In a bowl, mix the puddings with the sugar and 100 ml of the orange juice. Use a whisk to avoid lumps.
- In a saucepan, bring the remaining orange juice to a boil. When it starts to boil, add the pudding mixture and stir continuously until it thickens.
- Let the jelly cool until it is warm, then carefully pour it over the cheese cream. Cover again with plastic wrap and let the cake chill in the fridge until it sets completely, ideally overnight.

5. Serving the cake:
- Once the cake is well set, carefully remove it from the pan. You can decorate with orange slices or mint leaves for a more attractive look.
- Enjoy it with a cup of fruit tea or a glass of freshly squeezed orange juice. This cake pairs perfectly with iced coffee or a summer cocktail.

Practical tips:
- Use ingredients at room temperature for better emulsification.
- If you want a sweeter cake, you can adjust the amount of sugar in the cream and jelly.
- Experiment with other jelly flavors, such as strawberries or berries, for delicious variations.

Frequently asked questions:
- Can I use another type of cheese for the cream? Yes, you can try mascarpone or ricotta, but make sure to adjust the sugar quantities.
- How can I store the cake? It keeps very well in the fridge, covered with plastic wrap, for 3-4 days.
- Can I make the cake gluten-free? Use gluten-free flour instead of regular flour and check the ingredient labels.

Nutritional benefits:
This cheesecake with orange jelly offers a combination of protein from cheese and yogurt, as well as vitamins from fruits, contributing to a balanced diet. It is a healthier choice compared to other desserts rich in fats and sugars.

Now that you have all the necessary information, all that's left is to put on an apron and start your culinary adventure! The cheesecake with orange jelly is not just a dessert but an experience that will bring you joy and satisfaction. Enjoy!