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Festive orange London cheesecake

Delicate and creamy cheesecake with the scent of oranges
Prep Time 20 minutes
Cook Time 1 hour

Equipment

  • stand mixer with a whisk or a hand mixer
  • grater
  • springformca. 23 cm Ø
  • aluminium foil
  • spill-proof form or a roasting pan with a high edgewider diameter than the sprinform
  • measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml

Ingredients

Base

  • 150 g digestive cookies eg oat or Dutch style
  • 70 g butter melted
  • 2 Tbsp candied orange peel finely chopped
  • 3 Tbsp almond flakes
  • ½ tsp bitter cocoa
  • ¼ tsp cinnamon or gingerbread spice, optional

Cheese batter

  • 550 g cream cheese room temperature
  • 250 g mascarpone room temperature
  • 3 eggs large
  • 3 yolks
  • 100 g caster sugar
  • 200 g white chocolate melted
  • zest from 1 orange
  • 1 tsp vanilla essence or the seeds from ½ vanilla pod

Icing

  • 350-400 g sour cream 18%
  • 1½ Tbsp caster sugar

Instructions

Base

  • Wrap the springform very carefully from the outside with aluminum foil in 2-3 layers (sides and bottom). The cake will be baked in a water bath, so you need to seal the form well.
  • Crumble the cookies thoroughly and finely. Add melted butter, orange zest, almond flakes, cocoa and cinnamon. Mix everything well.
    Transfer the mixture onto the bottom of the form and press down, forming a small edge. You can use the bottom of the glass to help smooth it out.
    Place in the freezer to cool while preparing the cheese filling (or in the fridge if you prepare the base in advance).

Cheese batter

  • Start heating up the oven to 180℃. Boil a whole kettle of water.
  • Place the cream cheese and mascarpone cheese in the mixer bowl. Add sugar and mix at low speed for a few minutes. We don't want the mixture to become aerated, we just want the ingredients to combine well.
  • Still mixing, gradually add the eggs, yolks and melted white chocolate.
    Finally, add grated orange zest, vanilla and mix everything well.

Baking

  • Remove the cooled form from the refrigerator or freezer. Pour the cheese mixture into it and smooth the top.
    Place the cake form with the batter into a larger baking tin or pan. Place both in the oven. Carefully pour the boiling water from the kettle into the larger form. Be careful not to flood the cheesecake. The water level should reach ⅓-½ of the height of the cake. Bake for 50 minutes.

Icing

  • Mix sour cream with sugar.
  • Open the oven carefully (there will be a lot of hot steam!). The top of the cheesecake should be well set by now. Carefully pour the sour cream over it and spread it gently.
    Bake for 10 more minutes.
    Carefully remove the finished cheesecake from the oven and from the water bath. Be careful with hot water. Unwrap the layers of aluminum foil and let the cheesecake cool in the cake tin on a rack.
    The cheesecake tastes best when it spends some time in the fridge after cooling. Before eating, however, take it out first so that it can warm up a bit.
Author: Kasia
Course: cake, dessert
Cuisine: English
Keyword: creamy cheescake, london cheescake, orange cheescake, festive cheescake