I needed an excuse for utilising my 8 ounce cream cheese packet that was staring back at me for a while. My neighbour’s mom was visiting us and that was a perfect opportunity to bake this orange cheesecake.
This is one of my keepsake recipes and is no fail cheese cake. I have been baking it since last seven years. I feel really bad for not being able to remember the book and author’s name. Since orange cheesecake recipe had appealed to me a lot on the first glimpse and I had spontaneously scribbled it down on some bits of paper. Glad that I had a made soft copy of the scrap of paper before it was crumbled and dumped.
The season for oranges is yet to come and I found the prices of mandarins a bit steep for my liking. I love the citrus aroma wafting the whole house while baking and also it renders a very subtle flavor. One thing I like about this recipe is that the basic cheese cake can be adapted to various flavors of ones choice.
How to make the biscuit base
Bliz the biscuits using a blender. Add butter to the crushed biscuits and gently press the mixture into a 8 inch lined springfoam baking tin. Place the tin in the refrigerator for 30 mins.
HOW TO BAKE PERFECT ORANGE CHEESECAKE
Orange CheeseCake
- 2/3 cup Sugar
- ¼ cup Plain flour
- 2 teaspoon orange zest
- 2 tablebspoon orange juice
- 1 tablespoon Butter
- 3 Eggs
- 8 oz Cream cheese
- ½ Cup milk
Preheat the oven to 180 'C and line a 8 inch springform pan. In a mixing bowl combine sugar, flour and salt. Stir in orange zest, orange juice and butter. In another bowl beat in egg yolks thoroughly with a beater, beat in cream cheese and milk.. Fold into the orange mixture. Beat egg whites till stiff peaks forms and fold to the batter. Pour batter into biscuit base. Place baking pan on a large tray and pour hot water into larger tray to a depth on 1 inch. This will help to bake a moist orange cheese cake. Bake for 45 minutes or until done.
Bake in the 180 ‘C oven for about 40 minutes or till set.
How to make Orange curd
Boil 3 table spoon of sugar with ½ cup of water. Simmer till the sugar is dissolved and make a paste of 1 teaspoon corn flour with 1 table spoon water. Add this paste to the boiling syrup. Keep stirring on low fire till it gets to a saucy consistency. Remove from fire and add 1 tablespoon of butter, 1/3 cup of orange juice, 1 tbsp zest.
Cool and refrigerate it. This can be prepared earlier & stored. Once the cake is slightly cooled, Spread the sauce. Slice and Serve
For citrus lovers, lemon is also a great substitute, Refer to my lemon cheese cake.
23 Comments
Drooling drooling!!
Great post POE…I wish I was visiting too. Love the ceramics you've used. Blue & white pottery is my eternal favourite!
Looks beautiful!!!
Mmm wonderful…looks delicious:)
I just want to grab ur plate right away. Orange is my favo flavor looks like heaven!
such a lovely looking cake.. loved the color.. im so tempted..
Feel good……
superb..I have been wanting to make this cheese cake from a long time..have to buy a springform pan, not possible in the regular cake pan no???…it looks so beautiful!!
Love the wares and lovelier looking cheesecake….
This looks very good, Shibani.
I make a lemon cheesecake with the same base but a different style filling.
I should try it with this too.
gorgeous pic…
Wow looks awesome and sounds delicious.
Yummmmmmmmmmmmmy!
Mouthwatering and tempting cake.I am drooling now…
beautifullll cheese cake shibani
WOw, Looks so yummy !! tempting Orange cheese cake !!
believe me I started slurping :))
the cheese cake looks wonderful. Looks like a must try.
Lovely looking cheesecake. And now that you have mentioned it is a no-fail recipe, I HAVE to try it out 🙂
Now, doesn’t that look perfect?! I’m glad you were able to save the recipe!
mmm… mouth drolling pics!
i’ve wanted a foolproof cheesecake recipe. the baked version, not frozen. thank you.
LUSCIOUS!!!!!!!!!! And I’m sure you get pretty good oranges around there!!!