This is such a refreshing and easy cheesecake to make when citrus abounds. I use blood oranges when I can lay my hands on them, but any other orange will work a charm as it is the zing from the citrus that elevates this cake.
For the cake:
250g digestive biscuits
80g butter, melted
500g cream cheese
500g sour cream
100g caster sugar
grated zest of two oranges
You may use a round, square or rectangular cake tin to make the cake
Blitz the digestive biscuits to crumbs in a food processor or put them in a plastic bag and smash them with a rolling pin.
Melt the butter in the microwave.
Add the crumbs to the melted butter and mix thoroughly.
Tip the crumb mixture into your cake tin and press the mixture firmly onto the base of the tin with the back of a spoon.
Refrigerate the base until you need it.
Add the cream cheese, sour cream, caster sugar and orange zest to the bowl of a stand mixer fitted with the paddle attachment.
Beat until smooth, scraping down the mixture, once or twice.
Take the base from the refrigerator and spoon the cream cheese mixture into it, levelling the surface as best you can. This is important as it will affect your top layer.
Cover the cheesecake with plastic wrap and put it back into the refrigerator to set. At least 3 hours.
For the candied orange slices:
Slice two oranges into 0,5cm slices and remove the pips
Add the water and sugar to a small saucepan on a low heat and stir continuously until the sugar has dissolved completely.
Turn the heat up to medium and let the syrup simmer until syrupy.
Turn the heat back to low and add the orange slices.
Simmer the orange in the syrup for 15 – 20 minutes.
Remove the candied slices to a cooling rack to cool completely.
For the gel layer:
60ml cold water
7,5ml powdered gelatine
62ml orange juice
juice of 1 lemon
45ml caster sugar
Pour the cold water into a small bowl and sprinkle the gelatine on top. Leave to bloom.
Add the orange juice, lemon juice and sugar to a small saucepan.
Turn the heat to low and stir until the sugar has dissolved.
Now turn the heat up and bring the mixture to the boil. Simmer for 5 minutes before removing from the heat.
Add the gelatine mixture to the juice mixture and whisk vigorously so that all the gelatine dissolves into the juice.
Allow the mixture to cool slightly and then gently pour it over the cheesecake.
Arrange the candied orange slices on the cheesecake.
Cover the cake with plastic wrap and place it in the refrigerator for at least 4 hours to firm up.
Cut into squares or slices and serve.