Cheezecake Orange


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Cheezecake Orange recipe - How to make Cheezecake Orange


Preparation Time: Preparation Time : 15 mins.   Cooking Time: Cooking Time : 40 mins.    Total Time:    


To be mixed into a soaking syrup
2 tbsp sugar
1/2 cup water
For the chocolate orange cheesecake
5 gms agar-agar (china grass)
2 cups curds (dahi), hung for 30 minutes
zest of 1 orange (optional)
1 tbsp orange squash
3 tbsp melted chocolate
1/2 cup (100 grams) fresh cream
1/4 cup powdered sugar
For the garnish
orange segments
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-carbonate
1/4 cup melted butter
1 tsp vanilla essence


For the vanilla sponge

    For the vanilla sponge
  1. Sieve the flour, baking powder and soda bi-carbonate together.
  2. Mix the flour mixture, condensed milk, melted butter, vanilla essence and 75 ml. of water in a bowl, using a whisk.
  3. Pour this mixture into a greased and dusted 150 mm. (6") diameter tin.
  4. 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.
  5. 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.
  6. Invert the tin over a rack.
  7. Cool the cake.

for the chocolate orange cheesecake

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

how to proceed

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

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This recipe was contributed by vishakha_p on 28 May 2002

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