Orange Cheesecake
Serves 1
tiktok.com
Orange Cheesecake
tiktok.com
Serves 1
Save
Share
Export
Edit
Directions
1
Begin by bashing the biscuits using a rolling pin or similar until they become a fine crumb.
2
Begin by bashing the biscuits using a rolling pin or similar until they become a fine crumb.
3
Begin by bashing the biscuits using a rolling pin or similar until they become a fine crumb.
4
Add in your melted butter and mix until thoroughly combined.
5
Add in your melted butter and mix until thoroughly combined.
6
Add in your melted butter and mix until thoroughly combined.
7
Spoon the biscuit mix into the bottom of a lined 20cm / 8 inch spring form cake tin.
8
Spoon the biscuit mix into the bottom of a lined 20cm / 8 inch spring form cake tin.
9
Spoon the biscuit mix into the bottom of a lined 20cm / 8 inch spring form cake tin.
10
Press down thoroughly with the back of a spoon.
11
Press down thoroughly with the back of a spoon.
12
Press down thoroughly with the back of a spoon.
13
Pop in the fridge whilst we prepare the rest.
14
Pop in the fridge whilst we prepare the rest.
15
Pop in the fridge whilst we prepare the rest.
16
Meanwhile, place the cream cheese, orange zest and orange juice in a large bowl and roughly whisk until combined.
17
Meanwhile, place the cream cheese, orange zest and orange juice in a large bowl and roughly whisk until combined.
18
Meanwhile, place the cream cheese, orange zest and orange juice in a large bowl and roughly whisk until combined.
19
Add in the icing sugar in stages and whisk through.
20
Add in the icing sugar in stages and whisk through.
21
Add in the icing sugar in stages and whisk through.
22
Finally, pour in the double cream and whisk on a low speed until just combined.
23
Finally, pour in the double cream and whisk on a low speed until just combined.
24
Finally, pour in the double cream and whisk on a low speed until just combined.
25
Spoon the mixture into your cake tin and smooth the top using a spatula.
26
Spoon the mixture into your cake tin and smooth the top using a spatula.
27
Spoon the mixture into your cake tin and smooth the top using a spatula.
28
Place in the fridge for a few hours or overnight.
29
Place in the fridge for a few hours or overnight.
30
Place in the fridge for a few hours or overnight.
31
Once ready to serve, decorate with 2 thin orange slices and a dusting of icing sugar.
32
Once ready to serve, decorate with 2 thin orange slices and a dusting of icing sugar.
33
Once ready to serve, decorate with 2 thin orange slices and a dusting of icing sugar.
34
Cut into generous slices and enjoy.
35
Cut into generous slices and enjoy.
36
Cut into generous slices and enjoy.
Ingredients
320 g digestive biscuits
320 g digestive biscuits
320 g digestive biscuits
120 g unsalted butter, melted
120 g unsalted butter, melted
120 g unsalted butter, melted
600 g full fat cream cheese
600 g full fat cream cheese
600 g full fat cream cheese
300 g double cream
300 g double cream
300 g double cream
1 null zest of large orange
1 null zest of large orange
1 null zest of large orange
100 ml orange juice (squeezed by hand)
100 ml orange juice (squeezed by hand)
100 ml orange juice (squeezed by hand)
120 g icing sugar
120 g icing sugar
120 g icing sugar
thinly sliced orange rounds
thinly sliced orange rounds
thinly sliced orange rounds
icing sugar
icing sugar
icing sugar
Equipment
rolling pin
lined 20cm / 8 inch spring form cake tin
large bowl
spatula
Tips
Add the icing sugar in stages to avoid mess.
Be careful not to over whip the double cream.