20110602

Orange Cheesecake

250g plain sweet biscuits
125g unsalted butter, melted
1/4 cup boiling water
1 tbsp gelatine
finely grated rind and juice of 1 orange
500g light cream cheese
1/2 cup caster sugar
150g white chocolate, melted, cooled
300ml thickened cream, softly whipped
4 oranges, segmented
2 tsp vanilla bean paste.

1. Line a base of a 22cm springform tin with baking paper. Put biscuits in a food processor and process until crumbs form. Add butter and process until combined. Press biscuit mix into base and up sides of prepared tin. Refrigerate for 30 minutes.
2. Pour boiling water into a heatproof jug, sprinkle over gelatine and stir with a fork until dissolved. Microwave and stir until completely dissolved. Let cool.
3. Put orange rind and juice , cream cheese and sugar in a food processor. Process until smooth. Add chocolate, process until combined. Transfer to a bowl and fold in cream and gelatine mixture. Pour into biscuit base and return to fridge for 3-4 hours or overnight, until set.
4. Put oranges in a medium bowl. Add vanilla and toss to combine. Serve wedges of cheesecake with vanilla orange.

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