A fresh orange cheesecake, with a delicious homemade base and a creamy filling. Made without refined sugar.
The main thing:
Other stuff:
Made by Véronique
Published at 2023-07-16, this recipe is for 12 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
View the original recipe via:
https://ohmydish.com/recipe/orange-cheesecake
tip: you can use coconut sugar or granulated sugar for the pie base.
Start by making the cheesecake base. Combine the flour, a pinch of salt and 80g of sugar. Cut the cold butter into cubes and knead them to the flour mixture, one at a time.
The dough will look crumbly. Add 1 egg and keep kneading until the dough comes together as a ball. Wrap the dough ball in cling film and leave to rest in the fridge for about an hour. It is easier to roll out the dough when it is cold.
Grease the tart / flan dish with butter using a pastry brush. Preheat the oven to 190 degrees celsius or 375 fahrenheit.
Sprinkle your countertop and rolling pin with flour and roll out the dough. Line the base of the tart dish with the dough and press it down well with your fingers.
The dough is very soft, so if it cracks you can easily press it back into the cake tin with your fingers. Place a piece of baking parchment over the cheesecake base, and cover it it with baking beans.
Blind bake the base for around 10 minutes, then remove the baking beans and baking parchment. Bake for a further 5 minutes, or until the base is a nice golden brown.
Allow the cheesecake base to cool completely.
Place the gelatine sheets in cold water. Cut a slice of orange to use as a garnish. Grate the zest of the oranges and squeeze out the juice. Heat the orange juice with honey until it is warm, but not too hot.
Squeeze the water from the gelatine sheets and stir them into the warm orange juice. Let the mixture cool down a little.
Combine the cream cheese with the greek yoghurt and the orange mixture.
Spread the cream cheese mixture over the cooled base and then put the cheesecake in the fridge for at least 2 hours. Garnish with the reserved slice of orange. Enjoy!
Which cream cheese is best to use for making cheesecake?
You can use any type of plain cream cheese. Philadelphia is an example; this is the most famous brand of cream cheese. It is important that the cream cheese is natural, not flavoured.
How long can you store cheesecake?
Cheesecake can be kept in the fridge for 2-3 days. There is no difference between storing a baked or no-bake cheesecake.
Can I freeze cheesecake?
Yes, you can. A cheesecake with decoration on top is more difficult to freeze, so add any decoration after defrosting. Defrost the cheesecake by taking it out of the freezer in plenty of time to allow it to defrost slowly. You can do this outside the fridge, or in the fridge if you have more time.
