KCB 12.25: Orange Cheesecake
Orange Cheesecake
This delicious cheesecake requires no cooking and features orange-blossom cream cheese in a biscuit crumb base.
• PREPARATION TIME: 20 minutes
• CHILLING TIME: At least 12 hours
• YIELD: One 20 cm (8-inch) cake
• CHILLING TIME: At least 12 hours
• YIELD: One 20 cm (8-inch) cake
Crust
• 2 cups (500 ml) biscuit crumbs, coarsely ground
• 1/4 teaspoon (1 ml) ginger powder
• 1/3 cup (85 ml) melted butter
• 1/4 teaspoon (1 ml) ginger powder
• 1/3 cup (85 ml) melted butter
Filling
• 350 g (12 ounces) cream cheese
• 3/4 cup (185 ml) sweetened condensed milk
• 1/2 cup (125 ml) fresh lemon juice
• 2 teaspoons (10 ml) grated orange rind
• 3/4 cup (185 ml) sweetened condensed milk
• 1/2 cup (125 ml) fresh lemon juice
• 2 teaspoons (10 ml) grated orange rind
1. To prepare the crust: combine the biscuit crumbs, ginger, and butter. Press the crumb mixture into the base and 2 1/2 cm (1-inch) up the sides of a 20 cm (8-inch) springboard pan. Chill the base for 1/2 hour.
2. To prepare the filling: beat the cream cheese until smooth and gradually add the condensed milk, lemon juice, and orange rind, beating thoroughly. Alternatively, the ingredients can be combined in a food processor.
3. Pour the mixture into the crust, smooth it out, and chill to set.
Decorate the cake with the whipped cream and orange segments, or as desired.
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