Risalamande cheesecake with orange curd
Recipe for risalamande cheesecake with orange curd on a base of pebernødder (Danish spiced Christmas biscuits).
Servings 8 people
Calories 667kcal
Ingredients
Biscuit base
- 225 g pebernødder (or vaniljekranse, Danish butter biscuits) small Danish spiced Christmas biscuits
- 100 g butter
Risalamande cheesecake
- 3 1/2 leaves gelatine
- 100 g cream cheese, plain
- 100 g icing sugar
- 1 vanilla pod, seeds scraped out
- 300 g cooked rice pudding (risengrød) Danish-style rice porridge cooked in milk
- 80 g blanched almonds, finely chopped
- 325 ml whipping cream (38% fat)
Topping
- 1/2 batch orange curd - click here for the recipe
- Candied almonds (brændte mandler), roughly chopped
- White chocolate, in shavings or chopped
- Pale chocolate balls (white or milk chocolate)
- Edible gold flakes
You will also need
- Springform tin/cake ring, 18-20 cm
- Acetate cake collar
Instructions
Biscuit base
- Line the base of a springform tin with baking parchment, then fit an acetate collar around the inside of the ring. If using a cake ring, place it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with the acetate collar. You can also set it directly on the serving plate.
- Melt the butter in a saucepan, and blitz the pebernødder to a fine powder. Stir the pebernødder into the butter and tip the mixture into the tin.
- Press it out well so the whole base is covered, and press it down firmly so the base is compact.Chill in the fridge while you make the filling.
Risalamande cheesecake
- Soak the gelatine leaves in a large bowl of cold water for 10-15 minutes.
- Whip 300 ml of the cream to soft peaks. Pour the remaining cream into a small saucepan; this is where you will melt the gelatine once it has softened.
- Beat the cream cheese, icing sugar and vanilla seeds together until lump-free, then stir in the rice pudding and the chopped almonds. Finally add the whipped cream and fold everything together well.
- Heat the cream in the saucepan and turn off the heat. Squeeze the water out of the gelatine and melt it in the hot cream.
- Once the gelatine cream has cooled to lukewarm, pour it into the cheesecake filling in a thin stream, stirring well as you go.
- Pour the filling over the biscuit base and smooth the top with the back of a warm spoon.
- Return the cake to the fridge and let it set for at least 3 hours - or preferably overnight.
Risalamande cheesecake with orange curd
- Release the cake from the tin, acetate collar and any baking parchment - and set it on the serving plate.
- Spread the top with orange curd to about 1 cm from the edge.
- Scatter with candied almonds and chocolate shavings, and decorate the cake with the chocolate balls and gold flakes.
Nutrition
Calories: 667kcal | Carbohydrates: 70g | Protein: 6g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 469mg | Potassium: 164mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1102IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1mg