Orange Cheesecake
Description
The recipe won't take much time. Orange cheesecake will become one of your favorites thanks to the delicate cheese filling and the lightness of the sponge cake. You can prepare this cheesecake without a sponge cake base, or replace it with crushed shortbread cookies mixed with melted butter. Press this mixture firmly onto the bottom of the pan and chill in the refrigerator for 30 minutes. Be sure to let the cheese filling set thoroughly so the cheesecake holds its shape.
Instructions
- 1
Step 1
1. Peel the orange segments, removing the membranes, and soak them in vodka. Set the oranges aside. Mix water and gelatin, and let it swell.
- 2
Step 2
2. Beat the eggs with a mixer together with sugar and vanilla sugar for three minutes until fluffy and pale. Mix the flour with baking powder and gradually add it to the beaten eggs, stirring well with a spatula.
- 3
Step 3
3. Pour the batter into a baking pan lined with parchment paper and bake in a preheated oven at 180 degrees for 15 minutes. Let the sponge cake cool in the pan for 20 minutes.
- 4
Step 4
4. Run a knife between the sides of the pan and the cake, then remove the pan. Drain the liquid from the oranges, mix it with a teaspoon of powdered sugar, and use it to moisten the cake layer.
- 5
Step 5
5. Mix cream cheese with powdered sugar using a mixer. Add vanilla, orange zest, mascarpone, and mix with the mixer for no more than 30 seconds.
- 6
Step 6
6. Place the open ring of a springform pan around the crust. Insert parchment paper between the ring and the biscuit base, then close the ring.
- 7
Step 7
7. Place the sliced oranges, pour the cheese mixture over the biscuit base, and smooth it out. Refrigerate for five hours.