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Cheesecake with oranges

Cheesecake with oranges


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WHEAT:

Put the flour in a bowl and add the diced butter. Add salt, sugar, egg and knead the dough quickly with your fingers. If the dough is too dry, add 2 tablespoons of cold water, if it is too sticky, add more flour. It is shaped like a ball, wrapped in foil and refrigerated for 1 hour (at least).

CREAM:

Mix the cream cheese with the mascarpone and ricotta, mix well and gradually add the orange juice with the syrup. Separate the egg whites from the yolks, whisk the egg whites. Gradually add the yolks, sugar, orange peel over the cream cheese and after they have been incorporated, add the flour with the beaten egg whites. Take the tart dough out of the fridge and bake it in a higher cake tray, lightly pricking it with a fork. Bake until lightly browned. After it cooled, I lined the tray with baking paper (it had removable walls and I was afraid that the composition would come out, which came out a little soft)) I put the tart dough and poured the cream. Bake on low heat for 1 hour. I was tormented by the talent halfway through the baking time and I added slices of oranges on top, I do not recommend because they had a bad bitter taste (I did not understand why).


Method of preparation

For the cookie sheet: put the biscuits in the bowl of the food processor and grind them, but not very small. Put the biscuits in a bowl, add the melted butter, milk and honey. Mix and place the composition in a round tray with a diameter of 20 cm with detachable ring. Pre-grease the bottom of the tray and the walls with cold butter. Press the top with the back of a spoon and put it in the fridge until we make the composition for the filling.

For the cheese filling: put the cottage cheese in the robot bowl and grind until you reach a fine cheese paste. Add the rest of the ingredients, except the candied orange peel, turn on the robot for a few seconds until the ingredients are completely mixed. At the end, add the candied orange peel and mix with a spatula. Remove the form with the countertop from the refrigerator and put the cheese filling. Put the tray in the oven heated to 150-160 degrees C, for 50 minutes, until the composition no longer "shakes" and caught the crust. Allow the cheesecake to cool completely.

For the orange jelly: peel the orange, break it into pieces, put it in a bowl with 50 ml of water and let it boil for 5-10 minutes, until the oranges are well softened. Meanwhile, hydrate the gelatin in 50 ml of cold water. With the vertical blender, pass the hot orange very well until you reach a very fine puree. Add sugar and gelatin and mix until melted. Allow the jelly to cool until warm, then place over the cold cheesecake. Refrigerate the pan for 3-4 hours or overnight, remove the removable ring, portion and serve. May it be useful to you !!


CHEESECAKE WITH ORANGES AND PASSION FRUIT

The recipe for cheesecake with oranges and passion fruit is very simple and quite easy. It does not require baking, and the cream cheese is extremely fine and cool with the passion fruit jelly that completes the taste of this dessert.

ingredients:

  • 250 gr. ricotta cheese
  • 200 ml. whipped cream
  • 100 gr. powdered sugar
  • 10 gr. gelatine
  • juice from 2 oranges

I use a robot to grind oatmeal cookies. Add the butter that I partially melted in the microwave (10 seconds) and mix for a few seconds just enough to incorporate evenly.

I line a cake tray with a diameter of 24 cm. with cling film and overturn the mixture of biscuits with butter. Press lightly with a spoon to form a compact top and leave the tray in the fridge until it hardens a little.

Squeeze the juice from the two oranges and put the gelatin to hydrate for five minutes in 2-3 tablespoons of cold water.

Meanwhile, mix the cream cheese with the sugar for a few seconds, add the whipped cream and beat them together until the composition becomes homogeneous and very fine.

Heat the orange juice a little in which I dissolve the gelatin previously soaked in water, let it cool for 5 minutes, then I incorporate it very easily in the cream. Pour the mixture over the cookie sheet and leave the tray in the fridge, for this for at least an hour, long enough for the cream to harden.

I prepare the jelly for the passion fruit. Cut the fruit in half, remove the pulp with a teaspoon and use a strainer in which you press it well to remove the seeds. There are quite a few and so I will keep only the juice and a few seeds for decoration. I hydrate the gelatin, which I then dissolve in 100 ml of orange juice, which I heated very little.

I add it over the passion fruit juice and pour the jelly over the cooled cream.

I decorated my cheesecake with slices of orange and candied peel and believe me, I barely had time to take a snapshot of one last slice.


Cheesecake with oranges & # 8211 an easy recipe for housewives who want to prepare a delicious dessert

The orange cheesecake is very tasty. Just last week I made two trays of cheesecake because my friends came to visit. After their departure, there was nothing left in the tray. I recommend you to try the recipe that I use. It's very simple.

Countertop ingredients:

  • 250 gr wheat flour, 80 gr butter
  • 1 egg, 1-2 tablespoons sour cream
  • 1/2 teaspoon baking powder

Ingredients for the filling:

  • 1.5 cottage cheese, 300 g sugar
  • 5 eggs, 80 gr butter
  • 2 sachets of vanilla pudding, 150 ml milk
  • 4-5 tablespoons orange juice

Method of preparation:

Sift the flour with the baking powder into a large bowl. Add the egg, butter and sour cream. Knead the dough, wrap it in cling film and put it in the fridge.

Then prepare the cheese filling. Using the mixer, beat the eggs with the sugar. Add soft butter, cottage cheese, pudding powder, milk and orange juice. Mix well to combine all the ingredients.

Peel an orange and slice it. Cut each orange slice in half. Add the orange pieces to the cheese filling and mix.

Take the dough out of the fridge and spread it in a large tray lined with baking paper. Sprinkle cocoa over it, then spread the cheese filling on top.

Put the tray in the preheated oven at 180 degrees for about 50 minutes. The baking time can vary from one oven to another, so it would be good to check the cheesecake from time to time, so that it does not burn.

After baking, let it cool. We then cut it into slices and serve it with our loved ones. Good appetite and increase cooking!


For the cookie sheet: put the biscuits in the bowl of the food processor and grind them, but not very small. Put the biscuits in a bowl, add the melted butter, milk and honey. Mix and place the composition in a round tray with a diameter of 20 cm with detachable ring. Beforehand, grease the base of the tray and the walls with cold butter. Press the top with the back of a spoon and put it in the fridge until we make the composition for the filling.

For the cheese filling: put the cottage cheese in the robot bowl and grind until you reach a fine cheese paste. Add the rest of the ingredients, except the candied orange peel, turn on the robot for a few seconds until the ingredients are completely mixed. At the end, add the candied orange peel and mix with a spatula. Remove the form with the countertop from the refrigerator and put the cheese filling. Put the tray in the oven heated to 150-160 degrees C, for 50 minutes, until the composition no longer "shakes" and caught the crust. Allow the cheesecake to cool completely.

For the orange jelly: peel the orange, break it into pieces, put it in a bowl with 50 ml of water and let it boil for 5-10 minutes, until the oranges are well softened.

Meanwhile, hydrate the gelatin in 50 ml of cold water. With the vertical blender, pass the hot orange very well until you reach a very fine puree. Add sugar and gelatin and mix until melted. Allow the jelly to cool until warm, then place over the cold cheesecake. Refrigerate the pan for 3-4 hours or overnight, remove the removable ring, portion and serve. May it be useful to you !!


Method of preparation

For the cookie sheet: put the biscuits in the bowl of the food processor and grind them, but not very small. Put the biscuits in a bowl, add the melted butter, milk and honey. Mix and place the composition in a round tray with a diameter of 20 cm with detachable ring. Pre-grease the bottom of the tray and the walls with cold butter. Press the top with the back of a spoon and put it in the fridge until we make the composition for the filling.

For the cheese filling: put the cottage cheese in the bowl of the robot and grind until you reach a fine cheese paste. Add the rest of the ingredients, except the candied orange peel, turn on the robot for a few seconds until the ingredients are completely mixed. At the end, add the candied orange peel and mix with a spatula. Remove the form with the countertop from the refrigerator and put the cheese filling. Put the tray in the oven heated to 150-160 degrees C, for 50 minutes, until the composition no longer "shakes" and caught the crust. Allow the cheesecake to cool completely.

For the orange jelly: peel the orange, break it into pieces, put it in a bowl with 50 ml of water and let it boil for 5-10 minutes, until the oranges are well softened. Meanwhile, hydrate the gelatin in 50 ml of cold water. With the vertical blender, pass the hot orange very well until you reach a very fine puree. Add sugar and gelatin and mix until melted. Allow the jelly to cool until warm, then place over the cold cheesecake. Refrigerate the pan for 3-4 hours or overnight, remove the removable ring, portion and serve. May it be useful to you !!


Cheesecake With Orange, Oreo And Aperol Spritz

1. For the top, grind the biscuits in a blender, then add the melted butter. Stir again until smooth. Put a layer of biscuits in a cake form, taking care that the top is spread on the walls of the cake form. Let it cool.

2. For the filling, add the cheese, mascarpone and icing sugar in a bowl and mix with the mixer until smooth. Add the grated peel of 2 oranges and mix again. Then sit over the counter. Allow to cool to harden.

3. For the jelly, lightly mix Aperol, prosecco, mineral water and sugar syrup in a bowl. Gelatin is placed in a bowl with 100ml of cold water. Place the pot over a pan half full of hot water and put it on the stove over low heat. Stir until the gelatin dissolves, then add over the filling.

4. Add the jelly, lightly, over the filling, then leave it to cool for a few hours (ideally, overnight).


Christmas-flavored cheesecake.
A combination of cream cheese, biscuits with milk and pistachios, all dressed in tangerines. With Amber Karma you can have your own Christmas all year round.

At Tucano Coffee, cheesecakes are our pride. We produce them in our own laboratory according to unique recipes, without preservatives. The main ingredient we mix everything with is love.

Ingredients: cream cheese, cream, eggs, milk biscuits, tangerines, sugar, apricot palette, butter, ginger, orange jam, starch, pistachio
Allergens: milk, gluten, eggs Storage temperature: 4 & # 8211 6 ° C We deliver only in Bucharest 7 days out of 7, within 24 hours. FREE DELIVERY in Bucharest at a minimum order of 150 lei.
Personal pick-up on any day of the week from the following locations:
Tucano Dorobanti & # 8211 Bucharest, Calea Dorobanţilor 18, Tucano Victoriei & # 8211 Bucharest, Calea Victoriei 100, Tucano Plaza Romania & # 8211 Bucharest, bd. Timisoara 26, food court

It's all about Love.Peace.Coffee.

All visual materials created by:
Andrei Tankulevici, Vilhovaia Cristina, Egor Borisov, Tatiana Pundeva, Rusu Stelian


Cheesecake preparation

Because I used to put a few ingredients with the mixer and a fluffy countertop came out that was made quickly and passed quickly, and turned into extra kg, the preparation of this cheesecake can be said to require a little more attention. But it's worth it!

In the first phase, I soaked the cashews in water for 3 hours. We now find out why cashews are used to replace dairy products in cakes. Okay, I knew it was beneficial, but I didn't know if it would be ok on the texture side as well.

The cheesecake top or base is the lightest. I put the ingredients mentioned above in a blender and put the appliance to work. I recommend that you check each date, even if it says it is pitted. You can slip in without knowing a few pitted dates and the blender will make it very ugly.

After the base was formed, I prepared the muffin tray. I put a long piece of baking paper in each shape so I could take out the cheesecake more easily after I put it in the molds.

Vegan cheesecake cream with oranges

The magic takes place in the blender. I peeled the orange and then cut the slices so that they have no skin at all. Everything blended and the cream ready!

If I added another 25 ml of almond milk, the cream would come out and for the two mini cheesecakes left without cream & # 8230 Next time I will do it!

I left them in the fridge overnight. But it is best to sit in the freezer for about an hour and take out 10 minutes before serving. This is the brilliantly tasty texture!

I made the orange sauce from the three cleaned oranges, sliced ​​like cream and squeezed from the peel, plus the 2 tablespoons of raw sugar, all put in a small pot and boiled for about 15 minutes over medium heat. A kind of mega-delicious orange sauce came out!

Put the sauce over the mini cheesecake before serving and enjoy it in peace!

Keep in mind that it is much tastier if served from the freezer!

I prefer it that way, because if it's just cold, the cream is quite soft and the texture is not as great as when it's almost frozen :))) You got the idea, right?


Brownie cheesecake recipe flavored with oranges and cinnamon

  • Ingredients for the brownie flavored cheesecake recipe with orange and cinnamon

200 grams of 65% fat butter
4 eggs
70 grams of powdered sugar
80 grams of Nestle Desert Noir chocolate
orange juice (50 ml)
150 grams of white flour
15 grams of cocoa
50 grams of coarsely chopped walnuts
1 teaspoon baking powder
1 teaspoon grated cinnamon
a pinch of salt

150 grams of cottage cheese
150 grams of Greek yogurt with 10% fat
50 grams of powdered sugar
grated peel from an orange

  • Preparation for the brownie cheesecake recipe flavored with orange and cinnamon
  1. Prepare all the ingredients, put baking paper in a 20/23 tray and turn the oven to 170 degrees.
  2. Cut the butter into pieces and put it in a bowl to melt on the steam bath and add the broken chocolate pieces. After the butter has melted, put the bowl aside and mix to melt the chocolate, then let the composition cool slowly.
  3. Meanwhile, separate the egg whites from the yolks.
  4. Put the powdered sugar over the yolks and mix with a pear-shaped wire or electric mixer for five to six minutes until the sugar melts, the egg whites turn white and our composition looks like a cream.
  5. Put a pinch of salt in the bowl with the egg whites and beat them well (with a whisk or mixer) until they become firm and if we try to turn the bowl, they will not fall.
  6. Over the yolk and sugar cream, add the butter and chocolate composition and mix well.
  7. Add the orange juice, cinnamon and walnuts and mix well and then add the beaten egg whites, mixing this time with a silicone spatula (or wooden spoon) with light movements, from bottom to top so as not to lose the aeration of the egg whites.
  8. In another bowl, sift the flour together with the baking powder and cocoa.
  9. Gradually add the flour, mixing in the same way, with light, circular and bottom-up movements until completely incorporated.
  10. In another bowl, mix the cottage cheese, mashed well with a fork, yogurt, orange peel and sugar.
  11. Pour the blackberry composition into the pre-prepared tray, keeping aside six tablespoons.
  12. We put over this, in the tray, from place to place, with the help of a spoon, the cheese composition and then we spread it, helping ourselves with a spoon.
  13. On top, put, in place, from place to place, the six tablespoons of the preserved chocolate composition and do the same, spread it without insisting too much, thus obtaining a non-uniform combined dough.
  14. Put the tray in the oven for about 30 minutes (depending on the oven of each one), we do the test with the toothpick and if it comes out clean it means that we can take it out of the oven. Another way to check if it is ready: we notice the edges and if it starts to come off the edges slightly, it means that it is time to take it out of the oven and leave it to cool.
  15. After it has cooled, we cut it and enjoy it with pleasure.

Have a good appetite!

Alternatives:

Mascarpone cake and chestnut puree (click here for recipe)

Cake with cream cheese, pumpkin and chocolate (click here for recipe)

Carrot, orange and ginger cake (click here for recipe)


For the cookie sheet: put the biscuits in the bowl of the food processor and grind them, but not very small. Put the biscuits in a bowl, add the melted butter, milk and honey. Mix and place the composition in a round tray with a diameter of 20 cm with detachable ring. Beforehand, grease the base of the tray and the walls with cold butter. Press the top with the back of a spoon and put it in the fridge until we make the composition for the filling.

For the cheese filling: put the cottage cheese in the robot bowl and grind until you reach a fine cheese paste. Add the rest of the ingredients, except the candied orange peel, turn on the robot for a few seconds until the ingredients are completely mixed. At the end, add the candied orange peel and mix with a spatula. Remove the form with the countertop from the refrigerator and put the cheese filling. Put the tray in the oven heated to 150-160 degrees C, for 50 minutes, until the composition no longer "shakes" and caught the crust. Allow the cheesecake to cool completely.

For the orange jelly: peel the orange, break it into pieces, put it in a bowl with 50 ml of water and let it boil for 5-10 minutes, until the oranges are well softened.

Meanwhile, hydrate the gelatin in 50 ml of cold water. With the vertical blender, pass the hot orange very well until you reach a very fine puree. Add sugar and gelatin and mix until melted. Allow the jelly to cool until warm, then place over the cold cheesecake. Refrigerate the pan for 3-4 hours or overnight, remove the removable ring, portion and serve. May it be useful to you !!


Video: Πορτοκαλόπιτα. Άκης Πετρετζίκης (July 2022).


Comments:

  1. Whistler

    What nice phrase

  2. Hani

    YES, this is on time

  3. Boukra

    They are well versed in this. They can help solve the problem. Together we can come up with a correct answer.

  4. Florence

    Why will all the laurels go to the author, and we will also hate him?



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