Thursday, 14 April 2011



500 digestive biskuts
1/2 cup butter - melted
1/4 cup sugar
3 tbsp grated orange zest

1 cup orange juice
1/4 cup water
40 gm gelatin
1 1/2 cups sugar
5 eggs - slightly beaten
3 tbsp grated orange zest
1/2 cup butter - softened
220 gm cream cheese - softened
1/2 cup whipping cream

Orange slices
Orange filling

1. Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 8-inch springform pan. Cover with plastic food wrap; refrigerate.
2. Combine orange juice and water in 2-quart saucepan; sprinkle with gelatin. Let stand 5 minutes to soften.
3. Add sugar, eggs and orange zest. Cook over medium heat, stirring constantly, until mixture just comes to a boil 7 to 8 minutes. DO NOT BOIL. Set aside.
4. Combine 1/2 cup butter and cream cheese in large bowl. Beat at medium speed, gradually adding hot orange mixture and scraping bowl often, until well mixed.
5. Beat 1/2 cup whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form.
6. Gently stir into orange mixture. Pour into prepared crust. Cover; refrigerate until firm 3 to 4 hours.
7. Loosen sides of cheesecake from pan by running knife around inside of pan. Cut into wedges; place onto individual dessert plates. Garnish with whipped cream and orange slices. Store refrigerated.
orange cheese cake..
orange cheese cake..

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