Orange Cheesecake

I baked this cheesecake so that I could use up the remaining half of the chocolate sponge cake the first time I made Peanut Butter Banana Cake.


Besides, there was quite a bit of ganache leftover and that served as the cake topping. By itself, the cake looked so plain.

The sponge cake could not fill up the 8" cake pan due to shrinkage. And as I mentioned before in an earlier post,there was a gap between the cake and the pan which meant that the cheesecake filling would spillover into the gap.

That's when some chocolate biscuits came in handy and I crushed them and lined the base of the pan. Problem solved! This cheesecake filling uses the egg separation method which yields a lighter texture.

To make the plain looking cake look fierce, I drizzled ganache all over it and sprinkled the top with chopped up Godiva chocolates. Whoever gave me the expensive chocolates would not be too happy.

I liked the soft texture of the cheesecake and the sponge cake made a good base. There was this nice melt-in-your-mouth feeling which was really nice. But the orange flavour was a bit strong for me. Perhaps some chocolate in the filling would have made it better. Or I should reduce the amount of orange zest. As they say, too much of a good thing can be bad.

Orange Cheesecake

Recipe source : Baking Code (page 58)

(My adaptations in red)

Ingredients :

- Prepare a 23cm chocolate sponge layer, 2cm in thickness.

(I used half of one 8" chocolate sponge cake)

Ingredients A

- 250g cream cheese

- 20g sugar

- zest of 1 orange (I would use half in future as I found it too strong)

Ingredient B

- 3 egg yolks

Ingredient C

- 30g orange juice (I used juice from 1 orange)

- 80g sour cream (I used 1 tub 135g Greek Yogurt)

Ingredient D

- 25g plain flour

Ingredient E

- 3 egg whites

- 55g sugar

Method :

1. Grease and line a sides and bottom of a 23cm round mould (I used 8" pan). Line the base with greaseproof paper. Wrap the outside of the mould with aluminium foil (I used 3 layers of heavy duty aluminum foil)

2. Cream ingredients A until light. Add ingredients B, cream until smooth.

3. Add in ingredients C, cream well until well blended. Add in ingredients D, mix until well combined.

4. Whip ingredients E until the soft peak stage.

5. Mix the whipped egg white with the above cheese mixture until well incorporated.

6. Place a layer of sponge at the bottom of the mould. Pour the cheese mixture over the cake. (I used 130g of crushed chocolate digestive biscuits mixed with 60g of melted butter to line the bottom of the pan before placing the sponge on top).

7. Bake in water bath at 160C for 1 hour (My cake was baked at 140C and was done after 50 minutes)

This post is also linked to Cook-Your-Books #22 hosted by Joyce of Kitchen Flavours.