Chocolate Orange Cheesecake

by Tarla Dalal

Added to 307 cookbooks
This recipe has been viewed 3848 times

Vanilla sponge layered with a delectable chocolate and orange flavoured cheesecake.

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Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 1 servings
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Ingredients

To Be Mixed Into A Soaking Syrup
2 tbsp sugar
1/2 cup water

For The Vanilla Sponge
1/2 cup condensed milk
1 1/4 cups plain flour (maida)
1 tsp baking powder
1/2 tsp soda bi-carb
1/4 cup melted butter
1 tsp vanilla essence

For The Chocolate Orange Cheesecake
5 gms agar-agar (china grass)
2 cups curds (dahi) , hung for 30 minutes
1 orange (optional)
1 tbsp orange squash
3 tbsp melted chocolate
1/2 cup (100 grams) cream
1/4 cup powdered sugar

For The Garnish
orange segments

Method
For the vanilla sponge

Sieve the flour, baking powder and soda bi-carbonate together.
Mix the flour mixture, condensed milk, melted butter, vanilla essence and 75 ml. Of water in a bowl, using a whisk.
Pour this mixture into a greased and dusted 150 mm. (6") diameter tin.
Bake in a hot oven at 200°c (400°f) for 10 minutes. Then reduce the temperature to 150°c (300°f) and a bake for a further 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack.
Cool the cake.

For the chocolate orange cheesecake

Dissolve the agar agar in 1/4 cup of water and bring to a boil over gentle heat. Keep warm.
In a large bowl, mix together the curds, orange zest, squash, melted chocolate and whisk till it is smooth. Keep aside.
In another bowl, whisk the cream, sugar and vanilla essence till soft peaks form.
Add the warm agar agar solution into the curds mixture and mix well.
Fold in the whipped cream and mix gently.

How to proceed

Slice the cake into 2 portions horizontally.
Place one slice in a loose bottomed cake tin and sprinkle some soaking syrup.
Pour the cheesecake mixture over the sponge.
Place the other layer of the sponge on top and soak with the remaining soaking syrup.
Refrigerate for 4 hours or till it sets.
Unmould and serve chilled, garnished with orange segments.

Tips

When you hang 2 cups of the curds for 30 minutes, you should get about 1 cup of thick curds.
If you do not have a loose bottomed tin,
cut a 75 mm. (3") thick strip plastic or acetate sheet and line the sides to surround the circumference of the sponge with it.
Seal the edge using a staple pin.