ORANGE MARMALADE CHEESECAKE

 In Home Chefs Club, Recipes

Serves:  10

Preparation Time:  30 minutes, plus chilling time

Cooking Time:  1 hour 20 minutes

INGREDIENTS

Base:

1 ¼ cup flour

1/3 cup sugar

½ cup butter, room temperature

1 large egg yolk

1 Tbsp lemon juice

¼ tsp vanilla extract

Filling:

675g cream cheese, room temperature

1 2/3 cups sugar  

2 Tbsp cornstarch

1 Tbsp lemon juice

1 tsp lemon zest

1 Tbsp orange zest

½ tsp vanilla extract

3 large eggs

1 cups sour cream

Glaze:

2/3 cups orange marmalade

1 Tbsp lemon juice

Orange slices for garnish

METHOD

Base:

Add the flour and sugar to a food processor. Pulse until well blended. Add the butter and process until it is a crumb-like texture. Mix the egg yolk, lemon juice and vanilla together and add this to the processor while it’s running.

Grease a 22cm round springform baking pan. Press the mixture firmly into the base and about 4cm up the sides. Chill in the fridge for 30 minutes.

Preheat the oven to 215C.

Bake the crust in the center of the oven for 15 minutes. Place on a baking tray and allow to cool. 

Filling:

Preheat the oven to 175C.

Beat the cream cheese with an electric mixer until smooth.

Add the sugar and beat well. Add the cornstarch and beat well.

Add the lemon juice, lemon zest, orange zest and vanilla extract. Beat well.

Add the eggs, one at a time, beating until just combined before adding the next.

Add the sour cream and beat until well combined.

Pour the mixture into the chilled crust.

Bake the cheesecake for about 55 minutes. The center must have a slight wobble when moved. Remove the cake from the oven and allow to cool completely on a baking tray. Then refrigerate overnight.

Glaze:

Put the orange marmalade and lemon juice into a pot over a medium gear. Allow to simmer for 3 minutes. pour the warm glaze over the chilled cheesecake. Allow to set for 10 minutes, then carefully remove the cake from the tin. Serve garnished with fresh orange slices.

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