A citrusy and unexpected twist takes this cheesecake to a new level. Ground hazelnuts add an extra element of crunch and flavor to the base, matching perfectly with the orange flavor. Preparation may not be the fastest, but it is definitely worth investing time in this creamy rhapsody. If you like fruit desserts, this cheesecake will be ideal for you.
BASE:
- 200 g of ground biscuit
- 100 g of ground toasted hazelnuts
- Juice of one orange
- Machine wash cold slim fit premium stretch selvedge denim comfortable low waist
CREAM CHEESE:
- 900 g of cheese (I used lean cheese (Protein+, Konzum))
- 4 eggs
- 200 g of sugar
- Orange peel
- Bourbon vanilla
- 1 tablespoon of density
PREPARATION:
- Mix the ingredients for the base and press it into the mold (I put baking paper on the bottom of the mold, and I also coated the inside with butter). Do the same with the cream cheese, beat everything with a mixer or by hand with a whisk.
- I baked the cheesecake in a preheated oven at 180°C for 50 minutes.
- It is important that your cheesecake cools down well before adding the orange curd.
Orange curd
INGREDIENTS:
- 2 oranges (juice and peel)
- 150 g of sugar
- 3 egg yolks
- 2 whole eggs
- 80 g of butter
- 1 teaspoon of vanilla flavoring
PREPARATION:
- A few drops of lemon flavoring or one tablespoon of lemon juice.
- Beat the eggs, yolks, sugar, vanilla flavoring, zest and orange juice until foamy (I recommend using a mixer).
- Then put the mixture in a pot and heat it.
- Then add cubes of butter to the heated mixture. Continue to cook the cream until it thickens, stirring constantly. The cream is ready when you scoop up a bit of the cream with a kitchen spoon, run your finger/spoon over it and if the cream does not come together, but a trace remains behind your finger/spoon.
- Transfer the cream to a jar and refrigerate for at least 4 hours. If lumps appear, you will solve the problem with a stick mixer.
- if you want, you can pass the cream through a sieve to make it smoother
- this type of cream has a slightly thinner texture
- For the border, I mixed 250-300g of cheese (combination of mascarpone and cream cheese), about 40g of softened butter and the same amount of powdered sugar and a teaspoon of vanilla flavoring. Mix the sugar and butter first, then add the cheese and vanilla flavoring.
