A wonderful cheesecake with orange, vanilla and Bastogne biscuits (Belgian cinnamon-spiced caramelised biscuits, much like Biscoff), – a combination that simply works. Freshly squeezed orange juice, orange zest and vanilla give the cream cheese filling its flavour, – and the Bastogne biscuit base with its hint of cinnamon is a perfect match for the creamy cake
Orange cheesecake with vanilla and cinnamon is an obvious choice for Christmas and the cold winter months, – the flavours belong to the season, and it is fresh and sweet at the same time.
But even though the ingredients suit a Christmas dessert, this orange cheesecake is just as good in spring and summer.
It is fresh, creamy and gently sweet, – you really should try it.
Orange cheesecake with vanilla and Bastogne biscuits
Recipe for cheesecake with orange, vanilla and cinnamon.
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Ingredients
Biscuit base
- 220 g Bastogne biscuits Belgian cinnamon-spiced caramelised biscuits – Lotus Biscoff or other speculoos biscuits work too
- 60 g hazelnuts or almonds (optional)
- 100 g butter
Cream cheese filling
- 200 g full-fat cream cheese
- 150 g Greek yogurt (10% fat) – or crème fraîche (18% fat)
- 250 ml whipping cream (38% fat)
- 100 g icing sugar
- 1 vanilla pod, seeds scraped out
- 150 ml freshly squeezed orange juice
- 1 1/2 orange, finely grated zest of
- 5 1/2 leaves gelatine
Decoration
- Crushed Bastogne biscuits
- Chocolate pearls – these are from Special Moments
- Edible gold dust
- Dried orange flowers (optional)
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
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Method
Biscuit base
- Melt the butter in a saucepan.
- Blitz the Bastogne biscuits and the hazelnuts or almonds to fine crumbs, and mix thoroughly with the melted butter.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If you are using a cake ring, stand it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with the acetate collar.
- Tip the biscuit mixture into the tin and press it down firmly so the whole base is covered. Place in the fridge and leave it to rest.*You can press it down with a spoon or the base of a glass.
Cream cheese filling – Orange cheesecake
- Soak the gelatine leaves in a large bowl of cold water for approx. 15 minutes.
- Whip the cream to soft peaks, – take care not to over-whip it.
- In another bowl, stir the cream cheese and Greek yogurt together until smooth and free of lumps, then stir in the orange juice.
- Add the icing sugar, ideally through a sieve so there are no lumps, – and stir well until the filling is completely smooth.Keep back 1 tablespoon of the icing sugar and rub the vanilla seeds into it. This separates the seeds so they are distributed more evenly, – then stir them into the filling.
- Melt the soaked gelatine in a small saucepan over the lowest possible heat, – it only takes a few seconds, so keep an eye on it. Don’t squeeze the gelatine too dry before melting, – the little water that clings to it makes the melting easier to control. Otherwise add 1 tbsp water if needed.Take the pan off the heat as soon as the gelatine has melted.
- Stir a couple of large spoonfuls of the cheese filling into the pan with the melted gelatine, and stir until it is smooth and the mixture has cooled. Test with your little finger whether it is cool enough to fold into the filling; if not, add another spoonful.*Cooling the gelatine this way ensures it doesn’t form lumps when it is folded into the rest of the filling.
- Fold the gelatine mixture into the filling and stir well.
- Then fold the whipped cream into the filling in a couple of additions, – do it gently so you keep as much air in the filling as possible.
- Pour the filling over the biscuit base, and spread it with a spoon if needed. Tap the tin gently on the worktop to knock out any air bubbles and fill the tin evenly.
- Return the cake to the fridge and leave it to set for at least 3 hours, – or preferably overnight.
Orange cheesecake with vanilla and Bastogne base
- Release the cake from the cake ring and acetate collar, – do it carefully so the edges stay neat.
- Just before serving, top the cake with crushed Bastogne biscuits, chocolate pearls, dried orange flowers and/or edible gold dust.
Nutrition
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Fuldkommen fantastisk cheesecake. Jeg har lavet den utallige gange og lige nu står der to i køleskabet til barnedåb i morgen.
Jeg kommer appelsingele på kagen da jeg synes det ser smukt ud men det er jo en smagssag.
Tak for en vidunderlig opskrift :0)
Hej Lone
Tusind tak for din dejlige besked:) og god idé med geléen, hvor lyder det lækkert:)
Warm wishes, Dianna
Hej Dianna,
Jeg vil lave cheesecaken til min fødselsdag, men i stedet for én stor kage vil jeg lave individuelle portioner i små weck glas. Jeg lurer på, om jeg skal putte lidt mindre husblas i- hvad tænker du?
Mvh Henriette
Hej Henriette
Ej hvor lyder det bare lækkert, og det er nemlig så fint at servere i de små glas:)
Med de 5 1/2 blade husblas var den faktisk rigtig blød og cremet i konsistensen, – så tør ikke gætte på hvor mange du kan undlade:)
Hvis du undlader 1, så tænker jeg fint det vil gå:)
Dbh Dianna