Baked cheese cake is always very yummy to eat. Sometimes, the creamy taste of the cheese might be over powering before even I could finish up the whole slice. So, adding orange peels to the cheese cake is surely a great and refreshing choice. So zesty.
So, try my recipe. :)
The steps I have written might looked complicated, but in fact, it was just lengthy to its details. I tried to make each step clear. Actually, the making of this smooth and delicious cheese cake is, easy. Follow my steps for the first time, and the success rate of baking it will be almost 100%. Thereafter, you will be able to remember the entire process without the need to referencing anymore. It’s just easy to bake a delicious cheese cake to impress your loved one. Give it a try!
Oh ya, as for the frosting decoration, I have to tell you that I did it simply because it could look better as a birthday cake. It is not a must to have to make the cake tasty. However, adding the frosting is not a bad idea though.. My not-so-sweet whipped cream frosting doesn’t only make the cake look better as a birthday cake, it actually does complement the cake well in the palate, too. So, it is your choice to do this extra step of frosting and piping here.
One more thing, I have added 1 tablespoon of self raising flour. This is to make my cheese cake softer and smoother. If you like firmer and creamer texture, omit the addition of flour to the baking.
Yields 8″ round cake
Ingredients for filling:
2 blocks of 250g cream cheese (total of 500gram), room temperature
Grated orange rinds (of 2 medium sized oranges)
3 medium eggs
50g of heavy cream
70g of sour cream
1 tablespoon of self raising flour
140g of sugar
1/2 teaspoon of vanilla essence
Ingredients for base:
10 – 12 pieces of digestive biscuits
80g of melted butter
2 tablespoons of icing sugar
Ingredients for frosting deco:
200g of whipping cream
50g of icing sugar
1 teaspoon of vanilla essence
1/2 teaspoon of orange food coloring
An 8″ round tin with removable base, lined base with baking sheet and greased the entire tin (including baking sheet) with butter.
(1) Brush and wash oranges to remove wax on its peels. Dry oranges and grate rinds. Reserve for later.
(2) Making cake base: In a large zipped lock food bag, place digestive biscuits and crush into fine crumbs with a rolling pin.
(3) Add icing sugar and shake the food bag to combine well. Open the bag again, gradually add in melted butter until all crumbs are well coated.
(4) Transfer wet crumbs into greased baking tin. Press firmly down onto the base to create an even layer. Chill in the refrigerator for at least an hour.
(5) Making cake filling: Beat cream cheese on medium speed until creamy. Gradually add sugar, orange rinds and vanilla essence. Beat constantly at medium speed.
(6) Then, add one egg at a time. Beat to combine after each addition. Add self raising flour and beat just enough to combine. Lastly, fold in sour cream and heavy cream.
(7) Pour batter onto biscuit base. Smooth out the top of the batter with spatula. Drop whole tin on the counter too from a distance to eliminate the air bubbles in the batter.
(8) Bake in middle rack at 170deg Celsius for 45 minutes, or until the centre of the cake just firmed and not wobbly. Let cake cool for 10 minutes and slowly unmould by detaching the sides of the baking tin from its base. Further cool completely before placing in the refrigerator to chill for at least 4 hours before serve.
(9) To decorate: Frost the entire cake with piping method once cake is completely cooled.
(10) Making whipped cream frosting: Beat cold whipping cream in a dry and chilled mixing bowl at highest speed until soft peak is formed. Add icing sugar, orange computing and vanilla essence, continue beating till whipped cream is foamy and light. Place cream into piping bag (with Wilton 1M nozzle), and pipe flowery swirls on the entire cooled cake.
Tips: The addition of orange peel is a must to me, to make the cheese cake less creamy taste. You may also add lemon rind to it. On another word, rinds of 1 orange and 1 lemon for the adaption.
* Simply grate the surface of the fruit peels. Do not over grate as the inner fiber of the zests might taste bitter.
* Heavy cream/ double cream/ whipping cream is referring to the same item. It’s the cream we use as frosting but before it’s whipped. I used a non-dairy whipping cream from Red Man brand.
* If you ain’t a fan of whipped cream, simply decorate your bake with some strawberries or blue berries. Or, serve it just like as it is, the zesty orangy flavor from the orange peel in the cheese cake is refreshing enough to taste just on its own.
* For softer and smoother texture, add flour like I did. Self raising flour or plain flour, both are fine. For firmer and creamy texture, omit the flour.