Orange Cheesecake Recipe

Name: Orange Cheesecake
Prep time: 115 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Korean
Ingredients: 50g Warm orange juice; 2g Gelatin; 3 Eggs; 75g Sugar; 8g Honey; 2g Vanilla extract; 25g Unsalted butter; 40g Milk; 90g Cake flour; Orange zest; 5g Cocoa powder + 13g Warm milk; 150g Cream cheese; 40g Sugar; 2g Vanilla extract; 3g Lemon juice; 30g Orange juice; 5g Gelatin; 90g Whipped cream (whipped up 50%)

by Cooking Tree 2020-05-03

written by Cooking Tree Published: 2020-05-03Updated: 2022-10-28

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I made an orange cheesecake with fresh orange pulp popping out of my mouth ~

The orange pulp and orange juice are hardened and put on top, but the orange pulp that solidifies in three dimensions makes it look more juicy and fresh ~

I used two kinds of oranges with different colors, but it is not noticeable in the video, but actually, I feel a slightly different color ~

There is only one orange, but you can use it ~
It tastes really fresh as you can see, so it was fresh like eating an orange ~
It was really nice to add orange juice to the cheesecake and make the orange smell soft

The sheet was divided into two dough and baked in basic and chocolate colors.

Orange Cheesecake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 115 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Warm orange juice
2g Gelatin

3 Eggs
75g Sugar
8g Honey
2g Vanilla extract
25g Unsalted butter 
40g Milk
90g Cake flour
Orange zest
5g Cocoa powder + 13g Warm milk

150g Cream cheese 
40g Sugar
2g Vanilla extract
3g Lemon juice
30g Orange juice
5g Gelatin
90g Whipped cream (whipped up 50%)

Instructions

Mix 10 minutes of warm orange juice and cold water with soaked gelatin, mix the orange pulp on a 12cm mold, pour the juice, and harden for 1 hour in the refrigerator.
Place the egg bowl on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and mix.
Put the orange zest into the bowl of melted unsalted butter and milk (temperature 50-60 degrees) and mix.
Take a little bit of the dough, mix it, put it in the main dough, mix it, and pour about half of the dough into an 18cm mold.
Add cocoa powder and milk mixture to the remaining dough, pour into another mold, clean the air, bake in a preheated oven at 170 degrees for 20 minutes, and cool.
Prepare by cutting the top and bottom of the cooled sheet.
Gently loosen the cream cheese, add sugar, vanilla extract, and lemon juice and mix. Add orange juice and mix.
Add the melted gelatin, mix, add 50% thinly whipped cream, and mix.
Cut the sheet to 15cm, lay the chocolate sheet first in a 15cm mold, pour the cheesecake dough, put on the base sheet, and harden for 30 minutes in the refrigerator.
Apply a little bit of cheesecake dough to the middle and take out the orange jelly that has been solidified in a 12cm mold and put it in the middle.
Fill the dough on the side with the same height as the jelly, flatten it, and harden it for 2 hours in the refrigerator.