Cheesecake in a glass without gelatine, – an easy, delicious cheesecake with orange, Bastogne biscuits (Belgian caramelised spiced biscuits, similar to Lotus Biscoff) and orange curd. Quick and simple to make, and perfect for guests.
Everything can be prepared the day before, or earlier in the day. You can even assemble most of the dessert the day before, – biscuit base and cheesecake cream, and keep the glasses in the fridge.
Wait to top with the orange curd until it is time to serve, – or an hour or so beforehand, so there is no risk of it running down through the cheesecake cream.
Once your orange curd is made, the dessert takes under 15 minutes to put together, – it really doesn’t get any easier than that.
Cheesecake in a glass – Cheesecake with orange curd
Cheesecake in a glass without gelatine is a wonderfully easy, quick dessert, – it can be prepared ahead, but it can also be thrown together in no time if unexpected guests turn up.
It calls for very few ingredients, and it tastes simply wonderful.
Orange curd keeps well in the fridge, – so it makes sense to make it the day before or well in advance.
Recipes for cheesecake in a glass
Try these other delicious variations on cheesecake without gelatine:
Cheesecake in a glass with blackberry compote – click here for the recipe
Cheesecake in a glass with strawberries – click here for the recipe
Cheesecake in a glass with lemon – click here for the recipe
Cheesecake in a Glass – Cheesecake with Orange and Bastogne Biscuits
Ingredients
Biscuit base
- 175 g Bastogne biscuits Belgian caramelised spiced biscuits – Lotus Biscoff or speculoos work too
- 50 g butter
Cheesecake without gelatine
- 200 g cream cheese
- 250 ml whipping cream (38% fat)
- 1 orange – finely grated zest and 50 ml of the juice
- 50 g icing sugar
- 2 tsp vanilla sugar
Toppings
- 100-50 ml orange curd – click here for the recipe
- Crushed Bastogne biscuits
- Edible flowers, thyme or similar (optional)
Method
Biscuit base
- Melt the butter in a saucepan, and take the pan off the heat.
- Blitz or crush the biscuits to fine or medium-fine crumbs, and stir them into the melted butter.
- Divide the biscuit mixture between 6 serving glasses. Don’t press the crumbs down as you would for a classic cheesecake, – they should simply sit in an even layer.
Cheesecake without gelatine
- Put the cream cheese, cream, icing sugar, vanilla sugar, orange juice and orange zest in a bowl, – and whisk together until the cream thickens. It thickens quickly, so take care not to over-whisk.
- Transfer the cheesecake cream to a piping bag (it is the easiest way to control it), and pipe the cream on top of the biscuit crumbs. Make sure it reaches right to the edges of the glasses, so the curd can’t run through.
- Spoon a couple of tablespoons of orange curd on top, and decorate with crushed Bastogne biscuits, a little thyme and/or an edible flower.
Nutrition
Premium
Hej,
Ville man kunne lave den i en springform? Hvis ja, hvilken diameter?
Hej Katrine
Så skal du bruge denne opskrift – hvor der er husblas i:)
https://gourministeriet.dk/appelsin-cheesecake-med-vanilje-og-bastogne-kiks/
Warm wishes, Dianna
Hej Dianna
Kan den laves dagen før og stå i køleskabet?
Hej Vibeke
Det kan den sagtens, men vent med at toppe den med appelsincurd til inden servering, så den ikke løber igennem cremen 🙂
Warm wishes, Dianna
Den ser MEGA lækker ud men jeg har brug for opskrift til 8 personer … har du en fordelingsnøgle
Den skal bruges næste weekend
Hej Annett
Tusind tak altså 🙂
Der hvor der står 6 personer, – hvid du trykker på 6 tallet, så kommer der sådan en barre frem, hvor du kan ændre antal personer:)
Warm wishes, Dianna
Smager himmelsk!
Tror du man kunne lave en ‘juleversiob’ hvor Bastogne udskiftes med digestive, cremen får mandelsplitter, og citron i stedet for appelsin og appelsincurd erstattes af kirsebærsauce? Måske du allerede er i gang med at teste?!☺️
Hej Tina
Altså det lyder næsten som den jeg frigav på bloggen i går, – risalamande cheesecake med kirsebærsauce 🙂
Og ellers lav standard cremen og top med kirsebærsauce:)
Warm wishes, Dianna