This is a brilliant dessert to make the day before as many recipes do suggest letting the baked cheesecake set in fridge overnight. I made this the night before, and it was great the next day for a lunch party:-)
Serves 8
Butter and flour, for greasing and dusting cake tin.
400g of cream cheese ( I used Light Philadelphia cream cheese)
80g caster sugar
3 eggs, whisked till very pale and creamy
2 tsbp plain flour
1 tbsp corn flour
Zest and juice of 1 orange
1 tsp of orange or lemon oil (optional, if you want stronger orange flavour).
3/4 cup of dried cranberries (alternatively, 200g raspberries).
Preheat oven to 150 deg C (fan forced)/170 if no fan. Lightly butter a 23cm springform tin, and dust with some flour. The lower temperature plus the use of the corn flour helps to minimise the cake surface cracking during cooking.
If using dried cranberries, barely cover the cranberries with water and soak, for say 15 minutes.
Beat together the cream cheese and sugar. Fold in the flour, zest, fruit, and slowly, incorporate the juice bit by bit. (for this one, I used only half the orange juice and replaced the other half with juice from soaking the dried cranberries).
Fold in the whisked eggs say over 3 batches.
Pour the mixture into the prepared tin, gently tapping against the work surface to remove any bubbles.
Bake in preheated oven for 35 minutes. Turn off the oven, and leave in oven for another 10 minutes. Open oven door, and leave in the oven for another 5 minutes, then take the cake out of oven. Leave to cool in tin. The slow progressive cooling prevents the cake from collapsing in the middle since there is no baking powder used.
If serving the next day, just cover loosely with cling film and keep in fridge. If covered too tight, the surface may get stuck to the cling film when removing.
Bon Appetite!
No comments:
Post a Comment