Blood Orange Cheesecake

The sun hides itself these days. I need it back. To cheer up, I made this blood orange cheesecake (adapted from Yue’s Handcraft). From the colour, it’s hard to know it is blood orange. But have a closer look of the fruit on top, you will be convinced. This recipe uses gelatin powder which I am often uncomfortable to use it. It takes a lot of patience to melt in. I did not do it well and was worried if the cake could set. Fortunately, it did. The outcome was fabulous. It is light and tangy. The biscuit base was crispy. The sponge cake amalgamated seamlessly with the cheese and cream mixture. So yum! A friend asked if I would open a cake shop. Ha ha!

Sponge Cake (18cm round)
2 eggs
60g caster sugar
2 tsp water
60g plain flour
20g unsalted butter, melted

In a large mixing bowl, combine eggs & sugar, whisk to soft peaks.
Add in water & sift in the flour, fold gently until mixed.
Pour in the melted butter & fold until mixed.
Bake in a preheated oven at 150C for 15min.

I used a baking sheet to bake the batter and cut two 18cm rounds.

Crust base
140g digestive biscuit crumbs
60g unsalted butter, melted

Mix both ingredients & press into a 20cm loose base cake tin.
Bake in a preheated oven at 180C for 10-15 min.
Let cool.

Orange Jelly
23g gelatin powder
120g water
600 ml natural orange juice (smooth)
75g sugar
3 tsp Grand Marnier

Bloom gelatin in water for 15 min.
Combine 200 ml orange juice & sugar in a saucepan, bring it to boil.
Remove from heating, pour in the gelatin mixture & stir until smooth.
Add in the remaining orange juice & Grand Marnier, stir well.
Take 400 ml for the filling, 60 ml for brushing the cake & the remaining for the top layer.

Orange Cheesecake Filling
250 g cream cheese
4 tsp Grand Marnier
400 ml orange jelly, warm
300 ml whipping cream

In a mixing bowl, whisk cream cheese & Grand Marnier until smooth.
Add in orange jelly in small portions & whisk until smooth.
In another mixing bowl, whisk whipping cream to soft peaks & fold with the cream cheese.

Place a piece of the sponge cake in the prepared cake tin.
Brush generous amount of orange jelly.
Pour in half of the cheesecake filling.
Place another cake on top & brush with orange jelly.
Pour in the remaining cheesecake filling.
Refrigerate to set.
Carefully pour in the orange jelly & refrigerate to set.

I rolled orange zest to a rose for decorating the cake. Some icing sugar on top will be even nicer. It’s up to you. I would like a cake with optimal sugar content. The rest decoration was made up with basil flowers and Campanula / Canterbury Bells. Sharp and beautiful!

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