Curd cheesecake with orange recipe without baking. Homemade cheesecake with orange sauce. Ingredients for Orange Cheesecake
Soak the gelatin in 2/3 glass of water and leave to swell for 10 minutes.
- (banner_banner1)
In a container convenient for whipping with a blender, combine: cottage cheese, sugar and cream.
Wash the orange well under warm water and remove the zest from it using a fine grater.
Then, squeeze the juice of half an orange into a container with cottage cheese.
Mix the entire contents of the bowl well with a blender until smooth and creamy. Add gelatin, melted in a water bath or in the microwave, into the resulting mass and stir until smooth.
Grind the cookies in a blender until fine crumbs.
- (banner_banner2)
Combine the crushed cookies with soft butter and knead well.
Pour the resulting mixture into a springform pan, the bottom of which is covered with parchment. Distribute and press well with your hands. For convenience, you can moisten your hands a little with water.
Place curd cream on the compacted cookies.
Cut the orange into slices and decorate the cheesecake with them.
Place the finished orange cheesecake in the refrigerator for 2 hours, then remove the sides of the pan and serve it to the table.
Necessary ingredients for orange cheesecake without baking in the photo:
Let's prepare the base.
Grind the cookies into crumbs using a blender.
Add melted butter and stir. Transfer to a springform pan and press down along the bottom (no need to make sides).
Place the pan in an oven preheated to 160 degrees and bake for 10 minutes. Remove and cool.
Combine cream cheese, sugar, orange juice (you should get about 120 ml), starch and zest (1 tbsp).
Mix with a whisk until smooth.
Add eggs one at a time, mixing well until smooth. Pour in the cream and mix again.
Pour the cream into the mold with the base.
Place the mold in an oven preheated to 160 degrees, at the bottom of which there is already a mold with boiling water. Bake the cheesecake for about an hour.
It is very important not to overcook the cheesecake in the oven, otherwise it may crack when cooling. It’s quite easy to determine if the cake is ready - tap the side of the pan with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).
Leave the finished cheesecake for 40 minutes in the oven turned off and slightly open, then remove and let cool at room temperature. After this, put it in the refrigerator for 4 hours, or preferably overnight.
Before serving, run a knife along the sides of the pan, remove the side and transfer the cheesecake to a plate.
And cut out the segments.
Serve cheesecake with orange fillet. If the oranges are sour, first sprinkle them with powdered sugar.
Enjoy your tea!
A recipe for a very aromatic orange cheesecake, with a subtle, absolutely non-intrusive orange taste.
Ingredients for Orange Cheesecake:
Nutritional and energy value:
Orange Cheesecake Recipe:
First prepare the brise dough. Cut the cooled butter into cubes and chop together with the flour in a blender bowl. Pour the resulting crumbs into a separate cup, add salt, sugar, egg and rub everything with your hands. Add milk, stir and gather the dough into a ball. Knead the dough with the heel of your palm away from you several times until smooth, roll into a ball, wrap in cling film and put in the refrigerator for 20-30 minutes. You can put it in the freezer for 10 minutes. (If you don’t have a blender, you can grind the flour and butter with your hands).
Lightly flour a surface and roll out the dough to 3mm thickness. The dough layer should be 5-6 cm larger than the baking pan. While rolling, periodically turn the dough 90° to prevent it from sticking to the surface, adding a little flour if necessary.
Transfer the dough into the mold; this can be done very easily using a rolling pin. Dust a rolling pin with flour, wrap the dough around it, and unroll it over the pan. Press the dough into the edges if they are ruffled, roll the rolling pin over the surface several times and then remove any excess dough from the edges. Place the pan in the refrigerator for 20 minutes to prevent the dough from settling while baking.
Preheat the oven to 190 C. Carefully prick the bottom of the base with a fork, cover the pan with foil or baking paper, add a load (beans, rice, peas) so that the dough does not rise and lose its shape. This is called blind baking. Bake for 15 minutes at 190 C, then remove the foil, reduce the temperature to 170 C and bake for another 5-10 minutes until light golden brown.
While the base is baking, prepare the filling. Finely grate the zest of two oranges and squeeze the juice out of them.
In a separate cup, mix cottage cheese with mascarpone, add sugar, sour cream, mix again, add orange zest and juice. Separately, beat 4 eggs with a mixer, the mass should increase in volume two to three times. Pour the egg mixture into the curd parts, first half, gently stir until smooth with bottom-up movements, then pour in the remaining mixture and stir again.
7. After baking the base, reduce the oven temperature to 140 C. Pour the curd mass into the base (there is no need to remove the base from the mold) and bake for 1.5 hours. At higher temperatures, the cheesecake will quickly rise and crack.
Cool the cheesecake completely. Place in the refrigerator before serving. Just before serving, you can sprinkle with powdered sugar; there is no point in doing this earlier, because it will melt. For cheesecake to cut well, it must be cold and the knife must be sharp.
For Olya for the competition "My Favorite Dish!"
For the base:
100 g chocolate cookies,
- 80 g melted butter.
For filling:
500 g mascarpone,
- 4 eggs,
- 100 ml cream 33%,
- 100 g sugar,
- 50 ml orange juice,
- 1 tbsp orange zest,
- 1 tbsp orange liqueur (optional)
- 2 tbsp cornstarch.
Preheat the oven to 175 degrees. Grease a mold with a diameter of 16-18 cm and line the bottom with paper. Combine cookies and melted butter in a blender bowl. Using pulsating movements, turn everything into crumbs. Transfer to the mold and press the bottom tightly. Sides are not necessary. Place in a preheated oven for 10-15 minutes.
Using a whisk, lightly beat the eggs with cream, sugar, juice, zest, starch, mascarpone, liqueur, and a pinch of salt. There is no need to beat vigorously, otherwise the cheesecake may rise during baking, but we don’t need that.))) Pour the mixture into the mold. Place it in a larger container, fill it with boiling water so much that it reaches 3/4 of the sides of the cheesecake pan. Bake for about 1 hour. Then leave to cool in the oven for another 1 hour with the door open.
Place the finished cheesecake in the refrigerator until completely cooled for several hours. Carefully release from the mold. Garnish with orange slices, chocolate and physalis if desired. Boil orange slices in syrup for 10-15 minutes. Cool.
Grind the cookies in a blender until crumbly, pour in the melted butter, “knead” the “dough”. The “dough” should be dense and elastic, it should not crumble, but it should not be too soft either.
We put it in a springform pan (size 18-20 cm), compact it along the bottom and make sides. Preheat the oven to 160 degrees, set for 15 minutes. Let cool.
Preparing the cheese mass. Important - all ingredients must be at room temperature, that is, put them all out of the refrigerator in advance. The main rule is no mixers! Just a big whisk. It is important not to overbeat the mixture - then the cheese mass will not rise and crack.
Place cottage cheese (the classic is Philadelphia cheese; if it is unavailable, you can replace it with Almette, Buko, Violette, etc.) place in a large bowl, add powdered sugar. Mix with a whisk until smooth.
Next, add 1 egg and 1/3 cream - mix with a whisk. Next, the second egg and the next third of the cream and finish with the remaining egg and cream. Stir, but do not beat. The result should be an absolutely homogeneous air mass. The mass should not turn out thick, it should flow with “effort”, but flow.
Next you need to prepare the form. We seal the bottom and sides of the mold with foil in several layers. This must be done carefully so that no water gets into the cheesecake. Choose another form or baking sheet that will easily fit the form with cheese. Boil the water. Preheat the oven to 160 degrees. Pour the cheese mixture into the cookie base and place on a baking sheet. Fill with hot water so that the water reaches the middle of the walls of the mold with cheese. Place in the oven for 1 hour and 20 minutes.
Articles on the topic
