Orange and white chocolate cheesecake

For some reason every edible thing I see seems to want to turn itself into a pastry of some kind.


Therefore the oranges, cream cheese and white chocolate in my cupboard didn't stay as simply oranges, cream cheese and white chocolate for long, but turned themselves into a orange and white chocolate cheesecake

There would have been recipes for this combination readily available on the internet, but I decided to go by feeling and throw different ingredients together for this one.



So here's my version of this:



Base:

175 g        dark chocolate biscuits
50 g          baking margarine


Cheese layer:

5                leaves of gelatine
2 rkl           orange juice
2                oranges' grated zest
0,5             orange's pulp finely chopped
200 g        white chocolate
200 g        unflavoured cream cheese

orange slices are put to the tin after the biscuit crumbs
and before the cheese mix

0,5 dl         granulated sugar
2 dl            double cream
1 tl             vanilla sugar


Top layer:

2                 leaves of gelatin
2 dl             orange juice


To decorate:

orange slices
dark chocolate

Place grease proof paper on the bottom of a spring form pan (approx. ø24 cm). (Cover the sides with a plastic strip designed for the purpose if you have one, to get a smooth finish)

Mix together biscuit crumbs and melted margarine and press the mixture firmly but gently into the bottom of the pan. Put in the fridge to set while you make the cheese mix.

Cheese mix:

Soak the gelatin leaves in cold water for about ten minutes until they're soft. Melt the white chocolate in a double boiler. Whisk the cream and vanilla sugar into a whipped cream. Combine the cream cheese, orange zest, orange pulp pieces, granulated sugar and white chocolate in a separate bowl.

Squeeze out excess water from the soaked gelatin leaves and mix well with a couple of tablespoons of boiling hot orange juice. Combine the gelatin mix carefully whisking into the cheese-white chocolate mix. Mix in the whipped cream and pour into the pan over the biscuit crumbs. Leave to set in a fridge over night, or at least for five hours.

Top layer: 

Soak the gelatin leaves in cold water for about ten minutes until they're soft. Squeeze out excess water from the soaked gelatin leaves and mix well with a couple of tablespoons of boiling hot orange juice. Combine the gelatin mix thoroughly whisking into the rest of the orange juice. Pour the top layer on top of the cheese mix and let solidify in the fridge.