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Orange Cheesecake Recipe
|Cold water||3 Tablespoon|
|Cream cheese||1 Pound (Rich One)|
|Frozen concentrate unsweetened orange juice||6 Ounce, thawed (1 Can)|
|Caster sugar||3 Ounce|
|Whipping cream||2 Pint|
|Digestive biscuits||4 Ounce|
|Demerara sugar||1 Ounce|
Serving size: Complete recipe
Calories 6630 Calories from Fat 4953
% Daily Value*
Total Fat 553 g850.2%
Saturated Fat 347.1 g1735.6%
Trans Fat 0 g
Cholesterol 1992.2 mg
Sodium 2429.8 mg101.2%
Total Carbohydrates 277 g92.3%
Dietary Fiber 3.7 g14.8%
Sugars 219.2 g
Protein 47 g93.8%
Vitamin A 143.1% Vitamin C 120%
Calcium 127.8% Iron 10.5%
*Based on a 2000 Calorie diet
Then place it in a pan of simmering water and leave to dissolve until the gelatine has become clear; remove and leave to cool.
Cream the cheese until soft and gradually beat in the orange juice and caster sugar.
Stir in the cooled gelatine.
Whisk the cream until thick but not stiff and fold into the cheesecake mixture.
Turn into a lightly oiled 8 inch (20 cm) cake tin, with a circle of greaseproof paper in the bottom, and place in the refrigerator.
Crush the biscuits finely.
Melt the butter in a pan and stir in the biscuit crumbs and demerara sugar.
Press this mixture over the cheesecake.
Return to the refrigerator and leave for about 3 to 4 hours until the cheesecake is set and well chilled.
Turn out onto a serving dish, remove greaseproof paper and decorate the top with whipped cream and fresh orange segments.