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How To make Orange Upside Down Cheesecake
1 ea Env. Unflavored Gelatin
1 1/2 c Unsweetened Orange Juice
1/4 c Sugar
2 c Orange Section
1 ea Env. Unflavored Gelatin
1/2 c Unsweetened Orange Juice
24 oz Cream Cheese, Softened
1 c Sugar
2 t Grated Orange Peel
1 c Whipping Cream, Whipped
1 c Vanilla wafer crumbs
1/2 t Cinnamon
3 T Margarine, Melted
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.
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This is another recipe that my children really likes. It really isn’t hard to make, but it does take some time and effort to do it. This delicious cheesecake is topped with jelly orange and it is perfect for your family or small gathering.
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Chocolate Orange Cheesecake.
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Baked Orange Cheescake
There are so many possibilities with Cheesecake. Baked , without baking. Simple with vanilla or all kind of fruits and chocolate.
This one is baked with orange flavour.
Ingredients
CHEESECAKE BISCUIT BASE:
200 g biscuits to your choice
120 g / 8 tbsp unsalted butter , melted
CHEESECAKE FILLING:
1 lb / 500g fresh cheese , softened
2 tbsp plain flour (all purpose flour)
1 tsp vanilla extract
1/2 cup / 125g mascarpone(full fat)
1 1/2 cups (330g) caster sugar (superfine sugar)
Zest of 1 lemon
3 eggs , at room temperature
Candied orange slices (2 big oranges, sliced)
100 g of sugar.
Topping
200 ml of heavy cream, beaten
Create
Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
Get a 20cm/8 springform cake tin. Turn the base UPSIDE DOWN (), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out .
Butter and line the side of the pan.
CHEESECAKE BISCUIT BASE:
Break up biscuits roughly by hand and place in a food processor.
Blitz until fine crumbs . Add butter, briefly blitz until dispersed and it resembles wet sand.
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
FILLING:
Use a mixer or beater to beat the fresh cheese until smooth - about 30 seconds on medium high,.
Add flour, beat until just combined (10 sec).
Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 - 15 sec).
Add eggs one at a time, beat in between until just combined (10 sec each). Don't over beat, do not want to aerate the batter. I added some orange pieces
Pour into prepared crust.
Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
Cool the cake in the oven with the door open 20 cm , then refrigerate for 4 hours+ in the pan.
Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Beat the cream and put around the cake. Decorate with
Candied oranges
Put 100 g of sugar in 1.5 cups of water. Slowly simmer for 20 minutes, till syrup is thick and orange slices glossy. Take out on a rack to dry a little
''Cheesecake'' | Upside down
Super easy recipe for upside down Cheesecake.
It's so delicious, easy to make and ideal as a dessert for any occasion.
Enjoy and see you very soon!
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