Top Recipe Giveaway
Today, Frank Lusumbili, the Head Chef at Eastwood Hall has shared with us the recipe for Orange cheesecake with caramelised oranges as who doesn’t love a delicious cheesecake? This is a personal favourite of his and is the perfect spring dessert recipe to impress your guests. Even though it is an easy to make recipe it requires to be left overnight in refrigerator to set in, so keep this in mind!
Orange cheesecake with caramelised oranges
Base
- 400g digestive biscuits
- 125g butter or margarine
Filling
- 200g cream cheese
- 150ml cream
- 75g caster sugar
- Orange zest of one orange
- The juice of one orange and 1 lemons.
For the caramelised oranges;
- 6 oranges
- 2-3 tbsp. Cointreau Liquor
- 150 ml water
- 115 g sugar
For the tuille
- 75g of butter
- 180g of sugar
- 15g of cocoa powder
- 30g of plain flour
- Crushed nuts(optional)
- 90ml of orange juice
Method
Base & Filling
- Put biscuits in a food processor and mix to fine finish. Add the butter and mix again.
- Put mixture into a tin, press firm to form a flat base layer and leave to set in the fridge.
- In the meantime, mix cheese and cream until stiff peaks occur. Add sugar, orange & lemon juice and beat till smooth. Add the zest and mix.
- Place the topping in the tin and let it set overnight in the refrigerator.
Oranges
- Peel the oranges, carefully removing any pith, take out the segments.
- Drizzle the Cointreau over the oranges and set aside.
- Place the water and sugar in a small saucepan. Bring to the boil and cook without stirring until the sugar syrup caramelises, turning a rich golden colour.
- Pour the syrup over the oranges and set aside for at least 1 hour.
Tuille
- Cream the butter and the sugar together in a large bowl, add all of the dry ingredients and then the orange juice. Allow to set in the fridge
- Spread onto a non-stick baking tray, in the desired shape and cook in an oven set to 170°C until dry and beginning to colour, remove and allow to cool. Once crisp, carefully remove from the tray, ready for use.
- Garnish with some dried crispy orange zest and some of the syrup from the caramelised oranges, as shown on the photo.
