Wednesday, 3 July 2013

Scenes from Lake District & Orange Cheesecake for Summer


Recipe! I've finally got some times in the kitchen for cakes.
I've been away & also quite busy after the trip to Turin.
I went to Lake District for a short break with my family about a month ago.
Take a look at the videos I've made using the Animoto app.
It's a glimpse of the paradise, aren't the scenes beautiful?

video

video

Now it's July & it's summer, finally.
Everytime when I want to bake, chocolate is my top list.
As the sunshine finally out of the clouds in UK, I think it's time to have a more summery treat.
A chilled orange cheesecake, not so difficult to make & it will make a great dessert for barbecue.


Recipe (8" round)

Sponge Cake (7" round)
2 eggs
60 g caster sugar
2 tsp water
60 g plain flour
20 g 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 160C for 20 min.

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

Mix all ingredients & bake in a preheated oven at 180C for 10-15 min.
After cooling, press into a 8" loose base cake tin.

Orange Jelly
23 g gelatine powder
120 g water
600 ml natural orange juice (smooth)
75 g sugar
3 tsp Cointreau

Bloom gelatine in water for 15 min.
Combine 200 ml orange juice & sugar in a saucepan, bring it to boil.
Remove from heating, pour in the gelatine mixture & stir until smooth.
Add in the remaining orange juice & Cointreau, 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 Cointreau
400 ml orange jelly, warm
300 ml whipping cream

In a mixing bowl, whisk cream cheese & Cointreau 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.

Assembly
Cut the sponge cake into 2 pieces.
Place a piece of the sponge cake in the prepared cake tin.
Brush generous amount of orange juice.
Pour in half of the cheesecake filling.
Place another cake on top & brush with orange juice.
Pour in the remaining cheesecake filling.
Refrigerate to set.
Carefully pour in the orange jelly & refrigerate to set. 

3 comments:

  1. Looks so amazing. Im going to try it soon!!!

    ReplyDelete
  2. Beautiful! Inspiring photography. Keep up the good work!

    ReplyDelete
  3. I am trying to make it. really it is amazing. I like to take it.

    ReplyDelete

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