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Ingredients Jump to Instructions ↓

  1. For the compote:

  2. 2 oranges

  3. 2 lemons

  4. 1 cup sugar

  5. 480ml water

  6. For the base:

  7. 200g butter

  8. 500g crushed biscuits (malt biscuts or tennis biscuits if you have them)

  9. 1 tablespoon ground ginger

  10. For the filling:

  11. 1000g mascarpone or cream cheese

  12. 230g icing sugar

  13. 800g whipped cream

  14. 10ml orange essence

  15. 30g lemon orange compote (see recipe below)

  16. 28g gelatine

  17. 150ml water

  18. For the praline:

  19. 500g caster sugar

  20. 120ml water

  21. 100g walnuts or pecans

  22. For the creme anglaise:

  23. 6 egg yolks

  24. 500ml full fat milk

  25. 125g caster sugar

  26. 5-10ml vanilla extract

  27. mint sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Lemon orange compote: peel and remove the segments from the lemons and oranges using a sharp knife.

  2. Add water and the sugar into a saucepan and bring to a boil. Add the lemon and orange and simmer until reduced to a thick jam-like state.

  3. Remove from the heat and let cool, place in an air tight bottle and refrigerate.

  4. The base: Preheat the oven to 180 C / Gas 4. Stir together the butter, crushed biscuits and ginger. Press into the bottom of a springform cake tin.

  5. Bake for 5 minutes in the preheated oven. Remove and allow to cool.

  6. The filling: mix mascarpone and icing sugar together in the mixer. Fold in whipped cream. Then add the essence and compote.

  7. Add gelatine to 150ml cold water and melt over a low heat or in the microwave. Note: the gelatine must not be too hot as it will make strands once you put it into the cold mix. It must be slightly warm.

  8. Pour cheese cake mix into cake tin and refrigerate until set, 5 to 6 hours.

  9. Roasted walnut praline: in a pan add 500g caster sugar and 120ml water and bring to the boil.

  10. Chop walnuts roughly and put on a baking tray and roast under the salamander until golden brown and crunchy.

  11. Stir the sugar mix and let it caramelize until a rich golden brown. Do not stir too much as it will crystallize.

  12. Remove sugar from heat and place on a baking tray, sprinkle with roasted walnuts and let it set till hard.

  13. Creme anglaise: put egg yolks in a bowl with 1/3 of the 125g caster sugar; beat until ribbon stage.

  14. Combine milk, remaining caster sugar and vanilla extract and bring to a boil. Set aside to cool a bit.

  15. Pour boiled milk mixture over egg mix, add a little at a time (if you add too much at a time or all the milk, it will split!), heat over a double boiler, stirring continuously, until it coats the back of the spoon. Place in an air tight bottle and refrigerate until needed.

  16. Plating: to plate cheesecake, cut the cheesecake into 8 slices and remove 1 slice and place at the top of the plate, point facing towards you.

  17. Spoon a teaspoon full of lemon/orange compote on the right side of the cheese cake tip.

  18. Place some crème anglaise around the plate.

  19. Take 2 pieces of walnut praline and place it on the top at the back of the cheese cake and garnish with a sprig of mint.

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