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Orange Cheesecake
Whereas most cheesecakes use a crumb base, this has a delicate, melt-in-the-mouth pastry base
Ingredients
| For the pastry: | |
| 250 g | plain flour |
| 200 g | unsalted butter, cut into small pieces and barely softened |
| 100 g | icing sugar |
| 1 pinch(es) | salt |
| 2 | egg yolks |
| For the Filling: | |
| 4 large | oranges, zest and juice |
| 350 g | cream cheese |
| 325 g | curd cheese |
| 150 ml | double cream or soured cream |
| 175 g | caster sugar |
| 4 medium | eggs |
| For Decoration: | |
| orange peel, several pieces thinly sliced and blanched in sweetened boiling water |
Method
Preparation time: ca. 1 hr Resting time: ca. 6 hrs / Grade of difficulty: medium / Calories per portion: n/a
Although the pastry (paté sablée)can be made by hand, it is probably best made in a food mixer. It has a high fat content which provides the delicacy of texture, but it is also possible for the butter to melt and destroy the fine balance if over-handled or over-worked. Only half the pastry is required for this recipe, but the other half may be wrapped and frozen for at least a month, and is most suited to sweet fruit pies, flans and the like.
To make the pastry:
Place the flour, sugar, salt and butter in the bowl of a food mixer and pulse it a few times to mix the dry ingredients together. Add the butter and mix at slow speed, only until combined. Add the egg yolks and mix at slow speed until just combined.
Pulse the dough 2 or 3 times until smooth and then roll into a ball, wrap in cling film and refrigerate for at least an hour.
When ready, remove the pastry and unwrap it. Divide it more or less equally and wrap one half to be used later or frozen until required.
Roll out the portion to be used to about 3mm thick or 1/8 inch and use to fully line an 8-inch, 20cm flan tin. Place in the refrigerator to chill for about 20 minutes.
Preheat the oven to Gas Mark 3, 170°C, 325°F.
Prick the base of the pastry with a fork, line with greaseproof paper and fill it with baking beans or uncooked rice. Bake for 30 minutes. Remove from oven and remove beans and paper and return to the oven fore 5 minutes to dry. Allow it to cool.
Reduce the oven temperature to Gas Mark 1, 140C, 275F.
To prepare the filling:
Place the cheese, cream and sugar in a bowl and mix thoroughly with a spatula. You may wish to use your food mixer.
Whisk the eggs in a separate bowl until frothy and then fold into the cheese mixture. Add the orange zest and pass the orange juice through a fine sieve into the bowl and mix well until even.
Pour the filling into the base and bake for about 1½ hours. Check whether cooked by inserting a skewer into the centre; it should come out clean.
Remove from oven and place on a wire rack to cool for about 20 minutes before attempting to remove the flan from the tin. Allow the flan to cool completely on a wire rack and then chill in the refrigerator for several hours until required to serve.
To serve:
Place the shreds of orange peel into a small saucepan with 1-2 tbsp of sugar and a few tablespoons of water. Bring to the boil. When the peel lightens slightly in colour and become more translucent, it is ready for use. Pour out contents into a sieve and transfer the shredded peel to a small plate or saucer. Dab dry with a piece of kitchen paper and arrange on the top of the flan.
Cut into wedges and serve still chilled.
To make the pastry:
Place the flour, sugar, salt and butter in the bowl of a food mixer and pulse it a few times to mix the dry ingredients together. Add the butter and mix at slow speed, only until combined. Add the egg yolks and mix at slow speed until just combined.
Pulse the dough 2 or 3 times until smooth and then roll into a ball, wrap in cling film and refrigerate for at least an hour.
When ready, remove the pastry and unwrap it. Divide it more or less equally and wrap one half to be used later or frozen until required.
Roll out the portion to be used to about 3mm thick or 1/8 inch and use to fully line an 8-inch, 20cm flan tin. Place in the refrigerator to chill for about 20 minutes.
Preheat the oven to Gas Mark 3, 170°C, 325°F.
Prick the base of the pastry with a fork, line with greaseproof paper and fill it with baking beans or uncooked rice. Bake for 30 minutes. Remove from oven and remove beans and paper and return to the oven fore 5 minutes to dry. Allow it to cool.
Reduce the oven temperature to Gas Mark 1, 140C, 275F.
To prepare the filling:
Place the cheese, cream and sugar in a bowl and mix thoroughly with a spatula. You may wish to use your food mixer.
Whisk the eggs in a separate bowl until frothy and then fold into the cheese mixture. Add the orange zest and pass the orange juice through a fine sieve into the bowl and mix well until even.
Pour the filling into the base and bake for about 1½ hours. Check whether cooked by inserting a skewer into the centre; it should come out clean.
Remove from oven and place on a wire rack to cool for about 20 minutes before attempting to remove the flan from the tin. Allow the flan to cool completely on a wire rack and then chill in the refrigerator for several hours until required to serve.
To serve:
Place the shreds of orange peel into a small saucepan with 1-2 tbsp of sugar and a few tablespoons of water. Bring to the boil. When the peel lightens slightly in colour and become more translucent, it is ready for use. Pour out contents into a sieve and transfer the shredded peel to a small plate or saucer. Dab dry with a piece of kitchen paper and arrange on the top of the flan.
Cut into wedges and serve still chilled.
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