Not so long time ago I added a recipe for French Tarte au citron, I´m sure you remember it. I loved the lemon filling so much that I must have used it again in a different dessert. By the way, I think it is a shame that the filling doesn´t have a name on its own, it would certainly deserve one. I was thinking about making different filling, not the lemon one. Eventually, I decided for orange variation, but I´m planning to make also something with limes (but they weren´t on sale :D). I had some leftover cream cheese in a fridge so I was thinking what to do with it and I decided for No bake White Chocolate Orange Cream Cheesecake. This no bake cheesecake with white chocolate reminds me of mousse, it is so fluffy. Although I´m more of dark chocolate person, this time it would be too bold and it would cover the freshness of an orange so I decided for white chocolate instead and I don´t regret it. White chocolate perfectly matches the orange taste and the fact that it is a no bake cheesecake only contributes to its lightness and fluffiness. This cheesecake is the combination of one of the best things in American and French cuisine. If I were you, I would certainly give a shot to this fresh summer combination, I´m sure it will catch your attention.
- Cheesecake:
- 140 g crushed biscuits
- 100 g melted butter
- 400 ml whipping cream
- 400 g cream cheese
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 200 g white chocolate
- 10 g gelatin powder
- 3 tbsp water
- Orange Cream:
- 90 g melted butter
- Juice from 1 ½ medium-sized oranges
- Zest from 1 medium-sized orange
- 3 eggs
- 90 g icing sugar
- 15 g cornstarch
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Cheesecake:
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Mix biscuits with butter, add the mixture to the bottom of a baking pan. Spread and press down the biscuit mixture over the bottom of pan using a spoon. Put the baking pan in a refrigerator.
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In the bowl, whip whipping cream using a mixer.
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Incorporate cream cheese into whipped cream. Add vanilla extract and icing sugar, stir well.
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Melt chocolate in water bath or in microwave oven. Pour it into the mixture and stir.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour the mixture on crushed biscuits and put it in the refrigerator while you prepare orange cream filling.
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Orange Cream Filling:
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Mix melted butter with orange juice, orange zest, eggs, icing sugar and cornstarch.
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Put the bowl on the top of another bowl filled with water, stir filling in water bath on medium fire until it thickens. Stir constantly, the filling will firstly look runny, but it will thicken progressively, it will get a consistency similar to cooked pudding.
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Set it aside and let it cool a bit.
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Press cooled filling through a sieve, pour it on a cooled cheesecake and put it again in the refrigerator, preferably overnight.
baking pan - 23 cm
Toto musím vyskúšať. Biela čokoláda a pomaranč je moja najobľúbenejšia kombinácia.
Verím, že bude chutiť 🙂