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
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.