I really love oranges and just had to make this cheesecake:)
It’s a no-bake cake, full of Greek yoghurt with a hint of orange and ginger, topped with candied oranges and served with a blood orange sauce. You’ll like it, I promise!
Ingredients
crust
150 g crispy ginger biscuits
80 g butter, melted
zest from a 1/2 organic orange
3 tablespoons orange jam
yogurt mixture
450 g Greek yogurt
100 g mascarpone
100 g sugar
200 ml heavy cream
juice from 1 orange
8 envelopes gelatin
candied orange slices
1 organic orange
pinch of salt
1/2 cup sugar
1/2 cup water
1 vanilla pod
1 teaspoon grated ginger
blood orange sauce
2 blood oranges
50 g sugar
1/2 teaspoon grated ginger
1 vanilla pod
2 tablespoons butter
Instructions
Line a 20 cm spring form pan with parchment paper. Crumble the cookies into a blender, pour the melted butter and mix. Add the orange zest and stir. Press into the bottom of the pan and spread with orange jam. Place in the fridge.
Place the gelatine in a saucepan, pour 50 ml water and set aside to soften. Then warm it up, do not allow to boil and stir to completely dissolve the gelatin. In a separate bowl, mix the yogurt with mascarpone, sugar and orange juice. Add the gelatine, stir and set aside. Beat the cream to stiff and gently mix with the yogurt mixture.
Pour the yogurt mixture into the prepared pan and chill for 2 hours.
In the meantime, prepare the topping. Cut the orange into thin slices. Place in a saucepan and cook a few minutes in salted water, drain. Place the slices again in the saucepan, pour 1/2 cup water, add sugar, ginger and vanilla pod. Boil until it thickens slightly. Turn off the heat and allow to cool.
Then decorate the top of the cheesecake with candied orange slices and pour the syrup.
Make the blood orange sauce. Squeeze the juice into a saucepan, add sugar, butter, ginger and vanilla pod. Bring to a boil and cook for 5 minutes, allow to cool.
Enjoy!
I love the way the orange slices look on top! So pretty!
Thank You, Molly;)