Whether natural or with any flavor, Cheesecake is always enjoyed. If you want to prepare a succulent dessert to impress your guests or your family without spending an eternity in the kitchen, this Orange Cheesecake recipe is for you!
Vanilla, lemon or even raspberry… The famous Anglo-Saxon cake comes in several versions to give us a real treat. Here’s a recipe you won’t be able to do without.
No Bake Orange Cheesecake Recipe
Young or old, everyone loves cheesecake; it is creamy, smooth and delicious. Today we present you with a delicious orange recipe, without cooking and that is not expensive. So don’t hesitate to try it.
Orange cheesecake. source: spm
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Equipment and ingredients to prepare the Cheesecake
The material you need:
- Removable mold of 23 cm x 5 cm to obtain a beautiful result.
- Circle of baking paper to put in the bottom of the mold.
- Rhodoïd to line the edges of the cake (it is the band of rigid plastic that allows a clean and clear demoulding).
The basic ingredients:
- 250g of biscuits, muffins or any other available biscuit that can form a gourmet crust. (Preferably cookies that do not contain added sugars or fats)
- 150 g of dark chocolate with a high cocoa content.
- 150 ml of light whipped cream.
The ingredients of the filling:
- 180 ml of freshly squeezed orange juice (to filter to remove the pulp).
- Peel of an orange.
- 500 g of mascarpone.
- 180g of fructose.
- 500 ml of light whipped cream.
- 15 g of powdered gelatin or 8 gelatin sheets.
Ingredients for decoration:
- 250 ml of freshly squeezed orange juice (to filter to remove the pulp).
- 50g of fructose.
- 4 g of powdered gelatin or 2 gelatin sheets.
Preparing the cheesecake base
Prepare a cheesecake. source: spm
Heat the cream until it starts to boil, then pour it over the finely chopped chocolate. Let sit for one minute before mixing, then let cool.
In a bowl, crush or mix your cookies, otherwise crumble your muffins. In another bowl, gradually add the cookie crumbs with the chocolate cream until you get a paste.
Pour everything into the mold with Rhodoïd on the side and a disc of baking paper on the bottom, then spread the dough until you get an even surface (tamp everything down with a flat utensil). Take to the refrigerator until the filling is ready.
Preparing the cheesecake filling
Fill a bowl with cold water and soften the gelatin sheets for about 5 minutes. In a saucepan, pour the orange juice and fructose and heat over medium heat until soft (but do not bring to a boil). Put the drained gelatin sheets in the pan and mix everything well, then pour into a separate bowl and allow to cool to room temperature.
Whip the liquid cream so that it is foamy, without making it too firm.
In another bowl, mix the mascarpone and orange zest with an electric mixer until creamy. Take a small amount of this mixture and add it to the orange juice with the gelatin and stir vigorously. Add the rest of the mascarpone mixture and mix again so that all the ingredients are homogeneous.
Then pour the whipped cream into the mixture in small amounts using a spatula, incorporate the two mixtures using light movements so as not to lower the texture of your whipped cream.
Pour everything into the mold on the biscuit base, smooth with an angled palette and place the container in the refrigerator.
Preparing the cheesecake decoration
No-bake orange cheesecake. source: spm
Place your gelatin sheets in cold water for 5 minutes.
In a saucepan, pour the orange juice and fructose and heat over medium heat (do not bring to a boil). Once the fructose has dissolved, turn off the heat and add the gelatin, then mix everything well and let cool to room temperature. Pour the mixture over the Cheesecake and put it back in the fridge for a few hours.
Unmold the Cheesecake, remove the Rhodoïd, decorate with some thin slices of orange and some edible flowers and enjoy!
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